Making Your Own Pickles

Pickling isn’t as complicated as it sounds. Follow our step-by-step guide to quick pickling below and make sure to check out our special recipes from pickling expert Iain Pennington, head chef of the top Bristol restaurant, The Ethicurean.


Prepare your vegetables

Pick out some fresh produce and wash it thoroughly. Chop your vegetables into whatever shape you’d like them (discs are a safe option if you’re not sure).



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.


Choose your pickling mixture

Sarson’s is a must but, to add extra flavour, you can pick from a whole range of sugars, herbs and spices that suit your tastes. 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.


Bring to the boil

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


Place into 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.


Leave to pickle

Seal, and leave enough time for your ingredients to pickle (each recipe is different: don’t forget to check).


To finish

Serve and enjoy!

simple pickling tip no.4

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

Refrigerate in plastic tubs and the pickled veg should keep for a year.

Lots more Sarson’s stuff

The Malt Process

It’s not easy creating the distinctive Sarson’s flavour. But we’ve been following this technique for the past 200 years and we wouldn’t have it any other way.

Sarson’s craftsmanship

The Sarson’s Range

From delicious pickling blends to classic malt, explore our famous range of malt, distilled and balsamic vinegars and discover how they can improve your dishes.

Our range