I always keep a range of pickled vegetables in the fridge and refer to them as ‘the condiment that can go with anything’ as they add a lovely, ‘café style’ sophistication to otherwise simple dishes. Not only do they impart a tangy flavour and appealing crunchy texture to almost any meal (from salads to sandwiches, cheese platters to crackers, Buddha bowls to burgers), they are also healthy for your digestion.

Better still, they are super easy, quick to make, and keep in the fridge for up to three weeks, so you can enjoy them whenever you like. They make great DIY gifts for foodie friends and family too.


For the pickling brine:

Vegetable Suggestions:

  • Carrots
  • Cucumber 
  • Radish 
  • Cauliflower


  • Fresh chilli 
  • Garlic cloves
  • Whole peppercorns 
  • Fresh thyme or rosemary 


  1. Wash medium wide-mouthed jars with hot soapy water. Dry well and set aside.
  2. Prepare the vegetables – ribbon, slice, dice or chop your vegetables of choice (suggestions above).
  3. Chop your chosen add-ins such as fresh chilli, peel the garlic and gather fresh herbs if using.
  4. To prepare the pickling brine: in a medium bowl combine warm water, sugar and salt, stir until sugar and salt have fully dissolved, add vinegar. 

  5. Place the vegetables and add-ins of choice into the jars.
  6. Pour pickling brine over vegetables ensuring they are fully covered. 
  7. Seal each jar and give it a gentle shake to combine. Set aside for a minimum of 1 hour. The longer you leave them the more pickled and tangier the vegetables will become. Pickled vegetables will last in the fridge for up to three weeks.

Servings: 3 cups of brine = 3 cups of vegetables

Prep Time: 15 minutes | Pickling time: 1 hour

Nutritional Information*

Amount per serving

  • Calories: 40
  • Total fat: 0g
  • Total carbohydrate: 10g
  • Protein: 0g

*Nutritional Calculation for pickling Brine only. Nutritional information is based on approximate calculations by My Fitness Pal

Dietaries: Dairy Free | Gluten Free | Keto | Vegan

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