lunch · vegan · vegetarian · gluten-free · dairy-free
Quick pickled vegetables
Crunchy refrigerator pickles from cucumbers, carrots and onions, ready in an hour.
- Time
- 15min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Pack vegetables, garlic and dill into a clean jar.
-
2
Bring vinegar, water, sugar, salt, mustard seeds and peppercorns to a boil.
-
3
Pour hot brine over the vegetables to cover.
-
4
Cool, cover and refrigerate at least 1 hour.
-
5
Keeps up to 2 weeks in the fridge.
