Feeding the superhuman

Pickle Left Over Vegetables

I got asked on what to do with leftover veggies. This is an easy less than 10 minute quick fix on how to reduce waste and have options for later.

Ingredients Quantity Method
White Vinegar 500 ml Bring vinegar, sugar and salt to a boil in a pot and stir until everything is combined well.
Brown Sugar 300 gms
Rock Salt 20 gms
Peppercorn 2 tablespoons Add peppercorn, mustard, cloves, garlic and chilli to the liquid
Mustard Seeds 2 tablespoons
Garlic cloves 5
Cloves ½ tablespoon
Red Chilli 3
Vegetables About 500 gms Pour the liquid over the vegetables and allow to pickle for 2 days.

Notes:

  1. The brine can be made ahead of time and just added to the vegetables.
  2. The vegetable bits that are not used, can be kept in a container at the top of the fridge. When you have enough to fill a bottle, pour the liquid over and store.
  3. Make sure that the vegetables are completely submerged in the liquid.
  4. Make sure that the GLASS jar you use is very clean and completely dry before use.
  5. Typical types of veggies you can use to pickle are carrots, gherkins, parsnips, capsicums, cucumbers, and zucchini.
  6. You can also add a sprig of thyme or rosemary to the jar during pickling.
  7. Adding zest of lemon, lime or orange will change the flavours too.

Please let us know how it works out for you and if you have any questions in the comments section below.

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