Pickled vegetables

Chef: Justine Schofield
Makes: 2 large jars
Time: 20 minutes (+4-6 hours pickling)


  • 300g caster sugar
  • 375ml red wine vinegar
  • 1 bunch baby carrots, trimmed, halved
  • 1 bunch radishes, trimmed and cut into wedges
  • 250g punnet baby cucumbers (qukes), halved lengthways (or 3 small Lebanese cucumbers, cut into chunks)
  • ¼ small cauliflower, trimmed, cut into florets
  • 6 Brussels sprouts
  • 4 cloves garlic, peeled
  • 2 red birdseye chillies, halved lengthways (or left whole if you don’t want it too spicy)
  • 1 tsp black peppercorns
  • 1 tsp coriander seeds
  • ½ tsp fennel seeds
  • 2 stalks of dill, sprigs picked


  • For the Brussels sprouts, bring a large pot of water to the boil. Add the Brussel sprouts and a pinch of salt and blanch for 5 minutes. Strain and refresh in cold water.
  • In a medium saucepan, add sugar, a pinch of salt, vinegar and 1½ cups (375ml) water over medium heat, stirring until sugar dissolves. Add peppercorns, coriander seeds, fennel seeds, chillies, and garlic, bring to the boil, then simmer for a few minutes. Remove from heat and set aside to cool slightly.
  • Divide vegetables between 2 large sterilised pickling jars (approximately 1 litre each), place the dill on top, and pour over vinegar mixture to cover. Seal jars with lids and refrigerate to pickle for a minimum of 4 to 6 hours – obviously the longer you leave the pickles, the more intense the flavour will be.
  • ** check jars are big enough to fit the amount of vegetables in the recipe and that you have enough pickling liquid – if necessary, add more jars and increase the pickling liquid proportionally.

As seen on Everyday Gourmet Season 7.

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