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crispy pickles 4x6

Crispy Pickles Three Ways

BY Mari-Louis Guy & Callie Maritz

Don't bother buying pickles at the grocery store, here's three ways to easily make your own!

  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 60 mins
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Baby Carrot Pickle
1 C (250 ml) rice vinegar
1 Tbsp (15 ml) castor sugar
8 – 10 mini carrots – peeled whole
pinch of cumin seeds

Cucumber Pickle
1 C (250 ml) rice vinegar
1 Tbsp (15 ml) castor sugar
1 small cucumber – finely sliced with a mandolin
pinch of pink peppercorns
pinch of mustard seeds

Radish Pickle
1 C (250 ml) rice vinegar
1 Tbsp (15 ml) castor sugar
6 radishes – finely sliced
black peppercorns

Stir the rice vinegar and castor sugar together; this can be done in three separate batches, or all in one if making all three options.

Arrange the carrots, cucumbers and/or radishes in three separate sterilised jars. Fill with the vinegar mixture and add the relevant spices to each jar.

Seal and refrigerate. Will keep refrigerated for about 3 weeks.