Pickling

How to Pickle Vegetables

Pickling isn’t as complicated as it sounds. In fact, you can pickle almost any vegetable. Follow our step-by-step guide to pickling below and make sure to check out our delicious recipes.

If you’ve never pickled before, we recommend starting with the classics. Experiment with pickled cucumber, pickled beetroot, pickled onions and pickled red cabbage. Read our steps below on how to get going!

1

Prepare your vegetables

Pickling works best with fresh vegetables. Choose the vegetables you’d like to use and wash thoroughly. Chop into whatever shapes you’d like them (discs are a safe option if you’re not sure).

2

Season

Place them in a bowl and toss them with enough salt so that each individual disc has a light covering. Leave for a minimum of one hour.

3

Choose your pickling mixture

Sarson’s classic pickling vinegars are a must but, to add extra flavour, you can pick from a whole range of sugars, herbs and spices that suit your tastes. Many people choose garlic, chilli and black peppercorns to add to their pickles, as these add a nice heat to the tangy, pickled flavour.

If you choose to use our pickling vinegar range, all the hard work is done for you, but if you would like to experiment with your own flavours you can use malt vinegar as your base.

4

Bring to the boil

Pop your ingredients into a saucepan and bring to the boil. Immediately remove from the heat and allow to cool to room temperature.

5

Place into a jar

Drain off the excess liquid that has accumulated in the bottom of the vegetable bowl. Pack the vegetables into a Kilner jar and cover with the room-temperature vinegar solution.

6

Leave to pickle

Seal the jar and leave enough time for your ingredients to pickle (each recipe is different, don’t forget to check). This can be anything from overnight to six weeks, dependent on the type of vegetable and the amount of pickled flavour wanted.

7

To finish

Simply serve and enjoy! If you’ve pickled cucumber we suggest serving in a burger, or if you’ve pickled onions pair with a tasty ploughman’s. Pickled red cabbage works brilliantly in lunchtime wraps and pickled beetroot is delicious in a salad.

Sarson’s
simple pickling tip no.3

Master this simple process and you will enjoy your garden’s bounty year-round.

When choosing a vinegar, think about the colour and flavour you want your pickle to be. Different types of vinegar suit different vegetables. Sarson’s has redesigned its labels for its entire pickling range so you know which will best suit your chosen recipe.