Having pickled vegetables in your house is always a great idea if you need to quickly whip up a cheeseboard or crudité plate with dips for unannounced guests.
If you've never tried pickling your own vegetables, this recipe will convert you. It only requires 10 minutes of prep time (plus time to let the veg soften) but it's a very hands off recipe, meaning you can get on with other jobs around the house and be rewarded with crisp, crunchy veg - yum!
Try experimenting with in-season vegetables, or any leftover veg you might have in the fridge - anything goes really! If you're feeling adventurous you can even try pickling fruits like blackberries, plums and peaches for a tangy sweet flavour. If you're not a fan of coriander, try garnishing with dill instead.
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Yields:
6
Prep Time:
10 mins
Total Time:
10 mins
Cal/Serv:
55
Ingredients
1
cucumber
4
celery sticks
125g
baby carrots
125g
baby radishes
2tsp.
salt
4Tbsp.
sugar
15ml
white wine vinegar
1Tbsp.
pink peppercorns, salt and black pepper, each
coriander to garnish, optional
Directions
Step 1
Halve, de-seed and thickly slice one cucumber, cut four celery sticks into chunks and trim and peel baby carrots and radishes.
Step 2
Sprinkle salt over the vegetables and leave for 2hr. Rinse with cold water and drain.
Step 3
Sprinkle with sugar, white wine vinegar, drained and rinsed pink peppercorns, salt and black pepper. Cover and chill overnight. Serve chilled, garnished with coriander if you like.
GH TIP
Complete the recipe up to one day ahead; cover and chill. Serve with drinks before dinner.
Per Serving:
Calories: 55
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
