Homemade Pickles made Easy
Secret number one is to use only firm, ripe, blemish-free vegetables
Equipment
- Glass Jars
Ingredients
- 2 red onions thinly sliced
- 1 small fresh cabbage thinly sliced
- coarse black pepper to taste
- mixed fresh vegetables of your choice optional, garlic
- few cloves of garlic optional
- 500ml apple cider vinegar
- 500ml water
- 2 tsps salt
- 12 sachets sweetener (or less sweetener) or use sugar to taste
For The Hot Jar:
- Bird's eye chilies
- mini cucumbers sliced
- Thai chilies diced
- 2 Padron peppers, or shishito peppers they have a mild flavour, diced
- 2 garlic cloves diced
Instructions
- Divide the ingredients into separate jars: red onions in one, cabbage with black pepper in another, mixed vegetables in a third, and the hot ingredients in the last jar.
- In a pot, bring the apple cider vinegar, water, salt, and sweetener (or sugar) to a boil. Taste and adjust seasoning if needed.
- Pour the warm pickling liquid into the jars, ensuring all ingredients are submerged. If there isn’t enough liquid, top up with lime juice until the jars are filled to the rim.
- Let the jars stand uncovered for 1 hour.
- Seal the jars with sterilized lids and refrigerate.