How to Pickle Vegetables


  • 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.