This recipe is very flexible so you can alter things to your own tastes.
The most suitable vegetables to use need to have a crunchy texture and be fresh.
Ingredients (amounts can vary depending on what you have in the fridge):
5 sticks of celery
Cyder vinegar (enough to fully submerge the veg. I used a whole bottle)
Salt (a couple of generous pinches to taste)
Coconut sugar (you can use regular sugar instead)
- Very finely slice all hard vegetables like carrots and celery. I used a food processor but you can just as easily cut the vegetables by hand
- Finely slice the cucumber (if it is too finely sliced it tends to loose its shape when pickled)
- Put all vegetables in one bowl and mix together
- Completely submerge the vegetables in cyder vinegar. I used the whole bottle in the photo below
- Add two or three generous pinches of salt. Adjust amount to your preference. It is the combination of vinegar and salt that pickles the vegetables
- Add a few teaspoons of coconut sugar to taste. You are aiming for a balance between salty, sweet and sour.
- Your pickled vegetables can be eaten immediately for a refreshing side accompaniment to a meal. I have got a generous amount in my lunches this week alongside quinoa, fresh tomatoes and chicken
- To store the pickled vegetables place a sealable container and keep in the fridge. It would make a lovely gift if you put the pickled veg in pretty glass jars with a hand-made label!
- My last batch lasted about two weeks in the fridge
- Any remaining pickling liquid can be added to marinades or used for a salad dressing
- I hope you enjoy this simple and tasty recipe!