Quick Pickled Veg
A simple, delicious recipe that works with pretty much any veg – including cucumbers, carrots, beets, radishes, kohlrabi, onions, cauliflower, peppers and asparagus.
Substitutes:
- No green beans? Use carrots, radishes, peppers or cucumber instead.
- No white vinegar? Use white wine vinegar
- No mustard seeds? Try with coriander seeds, cumin seeds or fennel seeds instead.
Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes
Servings: 6
Ingredients:
220 g Green beans
550 ml White vinegar
85 g Caster sugar
a pinch of Salt
400 ml Water
1 tsp Mustard seeds
1 tsp Pink peppercorns
1 Bay leaf
Recipe:
- Fill the sterilised jar with the green beans. Layer with the mustard seeds, pink peppercorns and bay leaf.
- In a small saucepan, add the vinegar, caster sugar, salt and water. Bring to a boil then turn off the heat.
- Pour hot pickling liquid over the green beans, making sure they are completely submerged and leaving 1 cm space between liquid and lid.
- Cool on the counter for a couple of hours before covering and placing the fridge. They will begin to have flavour the next day, and they will taste even better after a few days.
How to store
Store in the fridge for up to 2 weeks.
