Ingredients
- Spinneysfood Organic Cucumbers 2
- Carrots 2
- Turnip 1, small
- Radishes 5
- Spinneysfood Capsicums 2
- Chillies 2, fresh
- Garlic 3 cloves
- Spinneysfood Bottled Drinking Water 500ml
- Spinneysfood Organic White Grape Vinegar 250ml
- Spinneysfood Fine Sea Salt 2 tbsp
- Spinneysfood Fine Grain White Sugar 1 tbsp
- Spinneysfood Whole Black Peppercorns 1 tsp
- Spinneysfood Mustard Seeds 1 tsp
- Spinneysfood Bay Leaf 1
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Leftover veggie pickles
Other 20 Mins Prep ยท 5 Mins Cook
- Wash all the vegetables thoroughly. Chop the cucumbers, carrots, turnip and radishes into sticks or rounds. Slice the capsicums into strips. Halve the chillies lengthways. Peel the garlic cloves and lightly crush them.
- In a medium-sized saucepan, combine the water, white vinegar, salt, sugar, black peppercorns, mustard seeds and bay leaf. Bring to a simmer, stirring until the salt and sugar dissolve, then remove from the heat and allow to cool slightly.
- Pack the vegetables, garlic and chillies tightly into a sterilised 1 litre jar. Pour the pickling liquid over the vegetables, ensuring they are fully submerged. Seal the jar tightly and leave to cool to room temperature. Refrigerate for at least 3 days before eating to allow the flavours to develop.
- These pickles can be stored in the fridge for up to four weeks.