Summer Pickled Vegetables Recipe
Summer pickled vegetables are a great way of preserving your favourite summer fruits and vegetables in a sweet, sour, tangy and mildly spiced pickling vinegar.
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Servings: 1 x 1.5 L Jar
Calories: 670kcal
Equipment
- chopping board
- Kitchen knife
- 2 large bowls
- large sieve
- kitchen paper
- 1 x 1.5 L Mason/Kilner jar
- Saucepan
Ingredients
- 4 mini cucumbers (sliced into rounds)
- 1 courgette (zucchini) (sliced into rounds)
- 1 bell pepper (any colour) (deseeded and sliced)
- 8 radish (sliced into rounds)
- 20 cherry tomatoes
- 1 carrot (sliced into rounds)
- 20 fine green beans (cut into 2.5cm/1" batons)
- ½ red onion (sliced)
- 5 spring onions (green onions)
- 300 ml white wine vinegar
- 200 ml cold water
- 100 g caster sugar
- 1 bay leaf
- 10 black peppercorns
- 6 allspice berries
- 3 dried chillies
Brining liquid
- 800 ml cold water
- 120 g fine sea salt
Dry salting
- fine sea salt (between each layer of vegetable)
Instructions
- Prepare all the vegetables. Make a brining liquid by dissolving the salt in the cold water.
- Place the cucumber, courgette, radish, bell pepper and tomatoes in a bowl. Pour some fine sea salt between each layer of vegetable and mix thoroughly to coat the fruits and vegetables. Cover and set aside for at least 6 hours, or 12 hours overnight.
- Place the carrots, green beans and red onion and spring onions into the bowl with the brining liquid. Cover and set aside for at least 6 hours, or 12 hours overnight.
- Next day, prepare and sterilise a 1.5L Mason/Kilner jar.
- Take both bowls of vegetables and drain off the salted water, then thoroughly rinse the vegetables under cold running water to remove as much salt/brine as possible. Place onto kitchen paper and pat dry.
- Place the dried vegetables into the warm, sterilised jar.
- Place the vinegar, sugar and spices into a saucepan, bring to a boil and cook for 5 minutes.
- Pour the pickling liquid, including all the dried spices, over the vegetables and seal the jar tightly.
- Once cooled place the pickled into the fridge. They can be enjoyed after a couple of hours, but I recommend leaving the pickles for a week before eating, this gives the pickles time to absorb more of the pickle flavour.
- Store in the fridge and enjoy within 8 weeks, although you can store for 3 months.
Notes
Don't skip the salting/brining process as this does affect the texture of the pickled vegetables and keeps them crisp. I recommend salting/brining for at least 6 hours, ideally 12 hours overnight. Which process is best for the vegetables being used is explained below:
Dry salting - This process requires the prepared fruits and vegetables to be layered in a bowl with plenty sea salt. Use this with high content fruits and vegetables like cucumber, courgette (zucchini), cabbage, peppers or tomatoes.
Brining - This process requires the prepared fruits and vegetables to be covered in a salty brine (sea salt and water). Use this onions, shallots, carrots and beetroot.
For the best flavour I recommend storing the pickles in the fridge for a week before opening as this will help the pickle flavour develop. However, if you can't wait you can eat them after a couple of hours, they just won't be quite so pickled.
Once opened always ensure the vegetables are completely covered in pickling juice to stop them going bad.
Nutrition Facts
Summer Pickled Vegetables Recipe
Amount Per Serving
Calories 670
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.2g
Sodium 192mg8%
Potassium 4183mg120%
Carbohydrates 147g49%
Fiber 21g88%
Sugar 100g111%
Protein 20g40%
Vitamin A 19004IU380%
Vitamin C 338mg410%
Calcium 428mg43%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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