Description
Don’t bother buying pickles at the grocery store, here’s three ways to easily make your own!
Ingredients
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
Instructions
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.
