You can, of course, buy picked veggies in jars from good delis and supermarkets. But take a look at the ingredients. They are often pickled in ordinary vinegar. Given the known benefits of unfiltered organic apple cider vinegar, it seems a shame to not pickle your own using this fantastic ingredient. You only have to google “benefits of apple cider vinegar” to know what I mean.
Once you make a jar, close it tightly and keep in the fridge. I found myself using it to accompany all sorts of meals – from a simple Indian dinner to salads, adding it to my lunch as a side to eggs, w
ith grilled meats and fish…….the uses are endless.
I am on to my third batch. Not wanting to waste the pickling liquid, when the first batch of veggies was over, I just strained, re-boiled and reused the pickling liquid a second time. By the third time though, the flavour has gone. So I recommend re-using it only once. Make a jar and you will be a convert. I now have a permanent space in the fridge for it.
| Prep Time | 15 minutes |
| Servings |
large bottle
|
- 1 cup organic apple cider vinegar preferably unfiltered (with the mother in it)
- 4 tablespoons light brown sugar
- 2 tablespoons fine sea salt
- Approx. 2 cups any combination of carrot sticks, cucumbers, sliced red onions, sliced mild fresh chilies
Ingredients
|
|
- Bring vinegar, brown sugar, salt, and 1 cup of water to a boil in a saucepan. Meanwhile, pack vegetables into jars in layers. Pour the pickling liquid over vegetables.
- Cover and chill until cool. Refrigerate once cool. Pickles can be used within a few hours of making and will keep well in the fridge for up to 4 weeks. After that the flavour might deteriorate.