Quick kitchen-scrap pickles
Prep
15m
makes
500ml
“Quick pickling is a great way to use up any vegetables in the fridge at the end of the week, as well as those leftover vegie stems – cauliflower, beetroot, broccoli and kale stems all make really delicious pickles! And it’s so simple, with no need to worry about sterilising jars and sealing lids, unless you plan on keeping them for longer.”
This recipe is an extract from Salads and Pickles: Vegetables with more taste and less waste, by Alex Elliot-Howery and Sabine Spindler of Cornersmith (Murdoch Books), $39.99.
Ingredients (4)
- 1/2 cup (125ml) white wine vinegar, rice wine vinegar, apple cider vinegar or red wine vinegar
- 1/3 cup (75g) caster sugar
- 1 cup thinly sliced vegetables of your choice
- 1 tsp spices of your choice, or a few slices of fresh ginger, chilli or a bay leaf
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.To make the brine, combine the vinegar, sugar, 1 cup (250ml) hot water and 2 tsp salt flakes in a jug and stir until sugar and salt have dissolved.
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2.Place your thinly sliced vegetables (we used a mandoline) and your spices in a non-reactive heatproof container.
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3.Pour hot brine over the vegetable mixture and stand for 30 minutes to cool and pickle slightly. At this stage, pickled vegetables are ready to eat; however, they can be stored, covered and chilled, for up to 2 weeks.
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