DIY Pickling Tutorial
The first step is to decide what veggies to pickle. We recommend to start with traditionalchoice: Cucumbers, Beetroot, Cabbage, Cauliflower, Onions or Ginger.
YOU WILL NEED: 1/2 cup of white vinegar, 1 cup of filtered water and pot to prepare the mix.
1. Ready your fresh ingredients. Put your pickling spice mix in a jar and pack your veggies as tight as you want.
2. Pour 1/2 cup vinegar and a cup of water in a pot and add brine mix. Bring a pot to boil, remove from the hit and top up the jars with the mix. Keep a 1.5 cm space at the top of each jar so that the veggies can expand in the mix.
3. Water bath – bring a large stockpot of water to the boil and add the jars, ensuring they’re covered by a couple of centimetres of water. Reduce the heat to a simmer and cook for 10 minutes, ensuring the jars are constantly covered with water, and topping it up as needed.
4. Take the pot off the heat, then remove the jars carefully using tongs and a couple of tea towels. Allow the jars to cool thoroughly, then store them in a cool, dark place, away from direct sunlight, for up to 1 year.
Pickled Red Onion
Slice the onion and place the slices in your
clean jar. Pour the brine mixture over the
onions and cover with the lid.Let the jar sit at
room temperature for at least 1 hour, but its
better to leave them at least over night. Pickled
onions will last for a few weeks stored in
-10-12 medium-sized beets, cooked
-1 medium onion, chopped finely
Blend all of the ingredients into a large
saucepot on medium-high heat, then reduce
heat to a simmer and cook for about 15 minutes.
Once the vegetables are fork-tender,
raise the temperature so it’s all brought to a
boil, and then pack the relish into hot, clean,
jars, leaving 1/2 an inch of headspace.
Remove air bubbles, wipe the jar rims,
adjust the lids and caps, and then process
for 20 minutes in a boiling water bath.
You can add extra vinegar, salt or sugar to suit your
tastings. Experiment with the vegetables to create a
unique colo]rful blend by adding carrots, peppers or
greens. After pickles have sat for a total of 24 hours go
taste your creation – you won’t believe how good they
are! Store in refrigerator and enjoy within a month for