Pickle in 15 minutes

Tickle your tastebuds and jazz up vegetables, fruit, fish or meat dishes with our delicious new vinegar blend… all in just 15 minutes! Take your dishes to another level by infusing your favourite ingredients in our Lightly Seasoned Vinegar Blend. Pick up yours and get experimenting today!

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How to…
pickle in 15 minutes

Read our tips on how to use our Pickle in 15 Minutes vinegar blends.

1

Slice

Choose your vegetable to pickle (see our guide below for inspiration!) and chop, slice or dice to your required size.

2

Infuse

Add your chopped vegetables to a bowl and add the vinegar blend until the food is fully covered. Leave to infuse for 15 minutes or more if you like.

3

Enjoy

Drain the vinegar blend and serve with your delicious dish. Enjoy!

Hints & Tips

The cut and type of vegetable you use to pickle can have a big impact on the final taste. Discover our top hints and tips on the best way to quick pickle each ingredient.

Red onion

Best cut

Rings

Why it works

Red onion rings are great for taking on the vinegar flavour (and look beautiful!). The vinegar complements the sweetness of the red onion perfectly.

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Serve with

Add the red onion rings to a delicious burger or place inside pulled pork tacos!

Cucumber

Best cut

1/8 batons

Why it works

Cucumber batons pickle brilliantly in 15 minutes. If you're using thinner slices, pickle for 5–10 minutes to retain their freshness.
Chunkier pieces of cucumber pickle brilliantly in 15 minutes.

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Serve with

Add to chunky salads such as a Greek salad with feta. Or try pickled cucumber with our lovely Mackerel pâté recipe!

Green chilli

Best cut

Sliced

Why it works

The vinegar gives an extra dimension to hot chillies... but for fantastic flavour use sparingly!

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Serve with

Use as a jalapeño replacement!. Add to Mexican dishes such as chilli or burritos. Or even use as a vibrant curry garnish!

Fresh peas

Best cut

Whole

Why it works

Fresh, pickled peas give a flavour reminiscent of mushy peas with the tang of tartare sauce.

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Serve with

Works perfectly as a healthier side for fish and chips. See our Salmon version here! Or, alternatively, add to a salad garnish with shallots and soft herbs.

Shallots

Best cut

Rings

Why it works

The shallot rings are a real winner with the pickling vinegar, giving a really nice, tangy taste.

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Serve with

Add to light green salads, tomatoes, white and delicate fish – any savoury dish that needs a little piquant kick of flavour.

Butternut squash

Best cut

Dice

Why it works

Butternut squash cut into chunks keeps the vegetable and pickled flavour balanced.

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Serve with

Pair with earthy flavours such as mushrooms or beetroot. Make our Rémoulade, using pickled butternut squash, and pair with a mouth-watering steak sandwich!

Radish

Best cut

Wedges

Why it works

Radishes are best cut into wedges, as they hold their crunch much better and retain the flavour of the vegetable.

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Serve with

Pair with white fish, either cured or ceviche-style. Its natural peppery flavour would also complement a fattier cut of steak, where the vinegary pickle would cut beautifully through the fat.

Celeriac

Best cut

Diced/spiralised

Why it works

Celeriac works brilliantly when pickled as it retains its crunch and its earthy flavour..

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Serve with

Works as an excellent rémoulade base – just add a spoon of mayonnaise or yoghurt and soft herbs such as dill or parsley. Pair with dishes such as terrine or barbecued meat.

Apple

Best cut

Diced/sliced

Why it works

Apple and vinegar are a real hit – the flavours work together for dicing or slicing your green apples.

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Serve with

Serve with white fish or a fattier fish such as salmon. Or go for the classic combination of pork and apple – a fatty cut like belly or shoulder would work best.

Fennel

Best cut

Sliced

Why it works

Fennel doesn't absorb vinegar as easily as other vegetables, making it hard to over-pickle. It's very versatile, with plenty of scope to play around!

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Serve with

Serve with fish or shellfish, such as battered fish in a sandwich and as a garnish to grilled fish or scallops. It would also work with fattier cuts of pork – a classic combination!

Cauliflower

Best cut

Florets

Why it works

Small florets of cauliflower pickle best as these retain the flavour of the vegetable as well as taking on the pickled taste.

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Serve with

Serve with terrines or add to salads for a bit of extra crunch.

Brussels sprouts

Best cut

Shredded/cups (individual leaves)

Why it works

Brussel sprouts are best shredded or using the individual leaves (or 'cups') as they give a really good balance of flavour.

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Serve with

Use your shredded pickled sprouts in a sandwich or burger (as a replacement for sauerkraut or slaw). The pickled cups would also make a lovely garnish to a lighter fish dish.

Kohlrabi

Best cut

Diced/spiralised

Why it works

Kohlrabi, either cubed or spiralised, balance the vinegar flavour the best.

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Serve with

Serve in a Waldorf salad alongside apple or celery. Or serve spiralised kohlrabi as a garnish to a soy-flavoured fish dish!

Carrots

Best cut

Juliennes/slices

Why it works

Carrot, cut into slices or julienned, work brilliantly with the pickling vinegar by giving the sweet carrot a nice tang.

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Serve with

Use to make a nice, fresh slaw. Or, for a treat, pickle the carrots, coat them in tempura-battered and fry!

New potatoes

Best cut

Quarters/halves (if small)

Why it works

Potatoes cut into halves or quarters (for the bigger ones) hold their shape and remain creamy rather than going mushy.

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Serve with

Serve as simple antipasti or side dish, with nothing more than herbs or a drizzle of extra virgin olive oil.

Peppers

Best cut

Thicker slices

Why it works

Peppers cut into thicker slices work better than thinner slices as they have a nice bite and a better texture.

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Serve with

Add to salads with other tasty Mediterranean ingredients (tomatoes, cucumber, feta, etc).

Beetroot

Best cut

Dice

Why it works

The vinegar helps offset the earthiness and crunch of the beetroot, particularly in the smaller dice.

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Serve with

Serve as a garnish to a smoked mackerel pâté or something fatty (like a terrine or rillettes).

Mushrooms

Best cut

Quarters/halves (if small)

Why it works

Bigger, diced mushrooms retain the tasty, pickled flavour more than smaller mushrooms.

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Serve with

Serve as a side to steak. Use thin slices in a raw salad, perhaps adding something sweet such as tomatoes to contrast with the earthy tones of the mushroom.

Cherry tomatoes

Best cut

Halved

Why it works

The vinegar gives a nice, tangy taste to sweet tomatoes. They're best cut in half to allow the tomatoes to take on a stronger flavour.

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Serve with

Add to Mediterranean salads with cucumber and feta. Also great for salsas in burgers. A great all-rounder!

Avocado

Best cut

Sliced

Why it works

Avocado takes on the vinegar flavour very well. Cut into nice, chunky slices for softer avocados and finely slice for harder ones.

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Serve with

Try the pickled avocado on a Smoked Salmon Toasted Bagel… A big breakfast winner!

Red Cabbage

Best cut

Julienne

Why it works

Red cabbage retains its crunch after using the pickling blend. It's best to julienne the cabbage as this allows the vegetable to take on the vinegar flavour.

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Serve with

Create a delicious, crunchy slaw with the red cabbage. Try our version served in a Vietnamese Spring Roll!

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