Read our tips on how to use our Pickle in 15 Minutes vinegar blends.
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 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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Add the red onion rings to a delicious burger or place inside pulled pork tacos!
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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Add to chunky salads such as a Greek salad with feta. Or try pickled cucumber with our lovely Mackerel pâté recipe!
The vinegar gives an extra dimension to hot chillies... but for fantastic flavour use sparingly!
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Use as a jalapeño replacement!. Add to Mexican dishes such as chilli or burritos. Or even use as a vibrant curry garnish!
Fresh, pickled peas give a flavour reminiscent of mushy peas with the tang of tartare sauce.
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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.
The shallot rings are a real winner with the pickling vinegar, giving a really nice, tangy taste.
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Add to light green salads, tomatoes, white and delicate fish – any savoury dish that needs a little piquant kick of flavour.
Butternut squash cut into chunks keeps the vegetable and pickled flavour balanced.
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Pair with earthy flavours such as mushrooms or beetroot. Make our Rémoulade, using pickled butternut squash, and pair with a mouth-watering steak sandwich!
Radishes are best cut into wedges, as they hold their crunch much better and retain the flavour of the vegetable.
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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 works brilliantly when pickled as it retains its crunch and its earthy flavour..
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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 and vinegar are a real hit – the flavours work together for dicing or slicing your green apples.
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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 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 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!
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 terrines or add to salads for a bit of extra crunch.
Shredded/cups (individual leaves)
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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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, either cubed or spiralised, balance the vinegar flavour the best.
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Serve in a Waldorf salad alongside apple or celery. Or serve spiralised kohlrabi as a garnish to a soy-flavoured fish dish!
Carrot, cut into slices or julienned, work brilliantly with the pickling vinegar by giving the sweet carrot a nice tang.
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Use to make a nice, fresh slaw. Or, for a treat, pickle the carrots, coat them in tempura-battered and fry!
Quarters/halves (if small)
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 as simple antipasti or side dish, with nothing more than herbs or a drizzle of extra virgin olive oil.
Peppers cut into thicker slices work better than thinner slices as they have a nice bite and a better texture.
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Add to salads with other tasty Mediterranean ingredients (tomatoes, cucumber, feta, etc).
The vinegar helps offset the earthiness and crunch of the beetroot, particularly in the smaller dice.
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Serve as a garnish to a smoked mackerel pâté or something fatty (like a terrine or rillettes).
Quarters/halves (if small)
Bigger, diced mushrooms retain the tasty, pickled flavour more than smaller mushrooms.
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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.
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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Add to Mediterranean salads with cucumber and feta. Also great for salsas in burgers. A great all-rounder!
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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Try the pickled avocado on a Smoked Salmon Toasted Bagel… A big breakfast winner!
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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Create a delicious, crunchy slaw with the red cabbage. Try our version served in a Vietnamese Spring Roll!