Made with fresh vegetables in a simple sweet and tangy brine, they’re the perfect addition to burgers, sandwiches, salads, braais or even enjoyed straight from the jar. Once you make them, you’ll always want a jar in your fridge!
Easy Pickled Vegetables
Ingredients
1/2 carrot, cut into thin matchsticks
1/4 red bell pepper, sliced
1/4 green bell pepper, sliced
2 jalapeños, thinly sliced (seeds removed for a milder pickle)
1 red chilli, thinly sliced (optional)
1/2 red onion, thinly sliced
3 cloves garlic, chopped
1 small cucumber, thinly sliced
2 bay leaves
1 tsp whole black peppercorns
2–3 sprigs fresh dill
Pickling Brine
1 cup (250 ml) white vinegar
1/2 cup (125 ml) water
3 tbs olive oil(optional)
1/2 cup sugar
2 tsp salt
Method
Sterilise a large glass jar and allow it to dry.
Pack the carrot, peppers, jalapeños, chilli (if using), onion, garlic and cucumber into the jar.
Add the bay leaves, peppercorns and fresh dill.
In a small saucepan, combine the vinegar, water, sugar and salt. Heat gently, stirring until the sugar and salt have dissolved. Add the olive oil. Do not boil.
Pour the hot brine over the vegetables, making sure they are completely submerged.
Allow to cool to room temperature, then seal the jar and refrigerate.
Leave to pickle for at least 24 hours before serving. The flavour is even better after 2–3 days.
Storage: Keep refrigerated and enjoy within 3-4 weeks.
Enjoy
