Easy Pickled Vegetables
Recipe, styling and imagery Ellie Bullen // @elsas_wholesomelife
Throughout my travels to Vietnam and Korea, I learned how to use crisp pickled veg in or alongside local dishes. Homemade pickled veg are so quick and easy to make, and so much better for you than the store-bought versions that were probably made 6–12 months ago and look devoid of any nutrients. You can pickle just about any veggies you like, either separately in their own jars or thrown in the same jar for simplicity
Makes 1L jar
6 cm piece of daikon, cut into thick matchsticks
1 red onion, finely sliced
1 Lebanese cucumber, cut into 5 mm thick slices 1 long red chilli, cut into thin strips (deseeded for
a milder flavour)
1 fresh jalapeño, sliced
250 ml (1 cup) apple cider vinegar
1 teaspoon sea salt
2 teaspoons coconut sugar (optional)
To make the pickling liquid, heat all the ingredients and 250 ml (1 cup) of water in
a saucepan over medium heat. Bring to the boil, then remove from the heat and set aside to cool for 20 minutes.
Meanwhile, bring a large saucepan of water to the boil. Carefully place a 1 litre preserving jar (or 2 × 500 ml jars) and a pair of tongs in the water and boil for 10 minutes. Transfer to a drying rack and allow to completely air-dry.
Using the sterilised tongs, place all the vegetables in the jar and pour over the liquid. Seal the jar
and transfer to the fridge. The pickled veg will
be ready to eat after 2 hours, but will taste even better if left overnight. Store in the fridge for up to 2 weeks – they may keep for longer, but I prefer to use them within this timeframe to maintain the vitamin and mineral levels in the veg.
Add your pickles to sandwiches, burgers, salad bowls and tacos for a tangy and refreshing crunch
The Global Vegan by Ellie Bullen, is out now (Plum, RRP $34.99)