Use our basic pickling liquid for any crunchy vegetables. As a rule, the level of pickling solution should be 1-2.5cm (½-1in) above the ingredients. Pack jars well, so the veggies don’t float to the top, and use good-quality vinegar with an acidity of 6%.
About 500 g halved or quartered crunchy vegetables
Small bunch of dill
Some black peppercorns
Directions
Step 1
In a pan, heat the vinegar, 150ml (¼ pint) water, garlic, sugar and salt until sugar and salt have dissolved.
Step 2
Put the vegetables into a 900g (2lb) jar with the dill and some black peppercorns. Pour over the hot pickling liquid (you may need to add a little more vinegar to cover veg) and seal the jar. Cool before storing in the fridge. The vegetables can be eaten after about 5hrs or stored in the fridge for up to 2 weeks.
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