Pickled Veg

This recipe works for pretty much any vegetable, though we're partial to pickling carrots, daikons and onions. It's an easy way to add a bit of tang and crunch to a meal and we end up going through a jar of pickled veg pretty well every week. Carrots seem to keep a bit better than daikons (which get a bit of a funky smell after a week or ten days) so we recommend pickling in separate jars/ containers. The proportions of this recipe are more important than the precise measurements - I personally go with the rule "a bit of sugar, a bit more water and a bit more vinegar" but I've tried to translate that to real units.

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