Forget mouth-puckeringly astringent, limp pickles. These are mild and inviting – they really do make every meal and snack taste better.
Makes 4 medium jars
2 cups apple cider or white wine vinegar
1⁄2 cup raw sugar
4 teaspoons mustard seeds
1 teaspoon black peppercorns
1 teaspoon cumin seeds (optional)
1 teaspoon turmeric (optional)
4 cups chopped vegetables – red onions and capsicums (sliced thinly), carrots, courgettes and cucumber (cut into thin batons), radishes (quartered), cauliflower florets, etc
Sprigs of rosemary, thyme or dill
1. Heat oven to 100°C and sterilise 4 jars.
2. In a pot, bring vinegar, sugar, mustard seeds, peppercorns (and other spices if using) to a simmer and cook until sugar is dissolved.
3. Pack a mix of vegetables and any herbs you’re using into each jar and pour in pickling liquid. Tap the jars to release any trapped air bubbles and top up to just overflowing, either with more pickling liquid or boiling water. Seal each jar with a lid. Wipe clean.
4. Store in a cool, dark cupboard. They will last at least 6 months but I recommend getting into them after 2-3 weeks so you don’t forget them. Enjoy on meats, with cheese, in sandwiches and even on their own.
While the garden is pumping out peppers, cucumbers, courgettes and other veges, preserve some by making these gorgeous pickles.