Quick Pickle Recipes

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By Darren Purchese

Pickles help to make everything taste great, but not only that they’re good for you!
Low in calories, containing beneficial bacteria, food preservation and helping to eliminate waste these crunchy preserves are a food superhero!
Crisp, acidic and full of flavour they elevate the enjoyment of so many foods.
This ancient art is an absolute must, and any good cook needs a couple of pickle recipes in their repertoire…but best of all, they are so simple to do.
Here are a few of our fave simple pickle recipes.

Quick Pickled Veg
Having a jar of these always to hand means you can whip up a side for sandwiches, snacks and much more. Also great in a chopped salad, these veggies add crunch, brightness and vitality to any dish.

Pickled Cucumbers
Always handy to have in the pantry. Great all-rounder pickle and can be used on a burger as well.

Pickled Eggs
Great as part of a picnic or Ploughman’s lunch.

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30

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Easy

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QUICK PICKLED VEG

 veggies, assorted, fresh, washed & dried and cut
500 ml water
500 ml white vinegar (or red wine, white wine, rice wine, cider or any vinegar or vinegar combo)
300g caster sugar
60g salt flakes
2tsp fennel seeds
1tsp mustard seeds
1tbsp coriander seeds

PICKLED CUCUMBERS

500g Lebanese cucumbers, thinly sliced into rounds
2 garlic cloves
300 ml white wine vinegar (or red wine, white, rice wine, cider or any vinegar or vinegar combo)
225 ml water
100g caster sugar
2tsp mustard seeds
2tsp coriander seeds
2tsp black peppercorns
1 bay leaf
1tbsp salt flakes
 dill fronds

PICKLED EGGS

400 ml malt vinegar
100g caster sugar
2 bay leaves
1tsp coriander seeds
1tsp black peppercorns
½tbsp salt flakes
150 ml water
6 eggs, medium, room temperature
1

For the quick pickled veg… prep your veggies. Wash them well and slice, quarter, or cut into spears, or leave whole. Add the water, vinegar, sugar, salt and spices to a saucepan and bring to a boil, stir to dissolve the sugar and salt. Leave to cool in the pan. Pack the veggies in jars. Carefully pour the liquid into the jars, making sure to submerge all the veggies, pressing down on them with the end of a wooden spoon. You may be able to add more veggies at this point, just make sure the liquid completely covers the veggies leaving at least a centimetre of room between the liquid and lid. Let sit on the bench to cool, and after an hour or two, cover and place in the fridge. These will taste good after 8 - 12 hours, but much better after a couple of days.

 

2

For the pickled cucumbers… Place the sliced cucumbers into a colander and cover with ice cubes. Leave to sit for 30 minutes before draining them and patting the cucumbers dry. This step will help to retain the crunch of the vegetable. In a saucepan add the vinegar, water, sugar, mustard seeds, coriander seeds, peppercorns, bay leaf and salt. Bring to a boil and stir to dissolve the sugar and salt. Turn the heat off and leave to cool. Pack the cucumbers and a few sprigs of dill in a wide mouthed sterilised jar(s). The veg should be packed tightly. Pour over the cooled brine and keep the veg submerged. Lid tightly and the pickles will be ready to eat after a night in the fridge. They will last for six months at least refrigerated before opening. Store in the fridge once opened for a couple of weeks.

 

3

For the pickled eggs… Put the vinegar, sugar, bay, spices, salt and 150ml water in a small pan and heat for a few mins until the sugar dissolves. See tip below* about adding other flavours, colours or spices. Once boiled, leave the liquor to cool completely. Bring a large pan of water to the boil, lower in the eggs gently with a slotted spoon and set a timer for 7 mins. Once the timer goes off, immediately plunge the eggs into ice cold water and leave to cool thoroughly before peeling. To do this gently tap the eggs on the work surface and peel off the shells. Put the boiled eggs in a sterilised jar (approx. 1 litre capacity) and pour over the cooled pickling liquid to cover. Seal and leave in a cool, dark place for at least two weeks, or up to three months. Once opened, keep in the fridge and eat within two weeks. *Add spices to your liking such as chilli flakes, turmeric, curry, mustard seeds, fennel or whatever to flavour and colour your pickled eggs. Chopped beetroot is also great to add to the mixture to pickle your eggs pink. After cooling, strain any spices or ingredients from the pickling liquor before adding to the jar.

 

 

1
0 hours 0 minutes

For the quick pickled veg… prep your veggies. Wash them well and slice, quarter, or cut into spears, or leave whole. Add the water, vinegar, sugar, salt and spices to a saucepan and bring to a boil, stir to dissolve the sugar and salt. Leave to cool in the pan. Pack the veggies in jars. Carefully pour the liquid into the jars, making sure to submerge all the veggies, pressing down on them with the end of a wooden spoon. You may be able to add more veggies at this point, just make sure the liquid completely covers the veggies leaving at least a centimetre of room between the liquid and lid. Let sit on the bench to cool, and after an hour or two, cover and place in the fridge. These will taste good after 8 - 12 hours, but much better after a couple of days.

2
0 hours 0 minutes

For the pickled cucumbers… Place the sliced cucumbers into a colander and cover with ice cubes. Leave to sit for 30 minutes before draining them and patting the cucumbers dry. This step will help to retain the crunch of the vegetable. In a saucepan add the vinegar, water, sugar, mustard seeds, coriander seeds, peppercorns, bay leaf and salt. Bring to a boil and stir to dissolve the sugar and salt. Turn the heat off and leave to cool. Pack the cucumbers and a few sprigs of dill in a wide mouthed sterilised jar(s). The veg should be packed tightly. Pour over the cooled brine and keep the veg submerged. Lid tightly and the pickles will be ready to eat after a night in the fridge. They will last for six months at least refrigerated before opening. Store in the fridge once opened for a couple of weeks.

3
0 hours 0 minutes

For the pickled eggs… Put the vinegar, sugar, bay, spices, salt and 150ml water in a small pan and heat for a few mins until the sugar dissolves. See tip below* about adding other flavours, colours or spices. Once boiled, leave the liquor to cool completely. Bring a large pan of water to the boil, lower in the eggs gently with a slotted spoon and set a timer for 7 mins. Once the timer goes off, immediately plunge the eggs into ice cold water and leave to cool thoroughly before peeling. To do this gently tap the eggs on the work surface and peel off the shells. Put the boiled eggs in a sterilised jar (approx. 1 litre capacity) and pour over the cooled pickling liquid to cover. Seal and leave in a cool, dark place for at least two weeks, or up to three months. Once opened, keep in the fridge and eat within two weeks. *Add spices to your liking such as chilli flakes, turmeric, curry, mustard seeds, fennel or whatever to flavour and colour your pickled eggs. Chopped beetroot is also great to add to the mixture to pickle your eggs pink. After cooling, strain any spices or ingredients from the pickling liquor before adding to the jar.

 

Recipe Tags carrot, cucumber, egg