How to Pickle Vegetables

Make this using Sarson’s Distilled Malt Vinegar.


  • 450g green beans, courgettes & capers cut into bite sized chunks
  • 450g red chillies, red pepper & red onion cut into bite sized chunks
  • 450g yellow peppers, baby sweetcorn and yellow courgettes cut into bite sized chunks
  • 3tbsp salt
  • 3 tbsp granulated sugar
  • 1.2L Pickling vinegar


  1. Put the green vegetables into one bowl, the red into another and the green into a third.
  2. Layer them with salt, cover and leave overnight.
  3. The next day, rinse the vegetables thoroughly and pat dry then pack them into sterilised Kilner® Jars.
  4. Put the vinegar and sugar into jug and stir to dissolve. Pour the vinegar over the vegetables until covered then put on the lids. Leave for a week before eating.

Lots more Sarson’s stuff

The Sarson’s Story

The Sarson’s history started in 1874, when we first started making vinegar. Today, we make six million litres of Sarson’s vinegar every year.

Our history

Pickling Made Easy

From onions to summer vegetables to beetroot, peppers and radishes. Use our guide and be inspired to pickle pretty much anything, right at home in your kitchen.

Make your own pickle