Quick and easy pickles

Method

(This method is very flexible, and will yield about 1 large jar of homemade pickles. While the pickles vary widely, depending on the ingredients you choose, the method remains the same. See suggested ingredients below.)

Chop vegetables into bite-size pieces and place into a sterilised jar along with the herbs and spices, leaving a 1cm gap from the top. Ensure they are packed in tightly.

In a large saucepan, combine the water, vinegar, salt and sugar. Bring to the boil over medium heat, ensuring the sugar and salt have dissolved.

Carefully pour the hot vinegar solution into the jar, ensuring there is no trapped air and there is enough liquid to completely cover the vegies.

Tightly seal the jar and leave the vegies to pickle for at least a few hours. The flavours will develop the longer you leave them. Some vegies, such as sliced onions, will be ready after a couple of hours while others, such as cauliflower or cabbage, will need a few days.

Suggested ingredients

Vegetables – cucumber (spears or sliced), red onion (sliced), baby onion, zucchini (large or baby), red and white cabbage, wombok, chillies, capsicums, cauliflower, radishes, carrots, fennel.

Herbs (fresh) – garlic, dill, rosemary, thyme

Spices (dried) – peppercorns, fennel seeds, coriander or mustard seeds, chilli flakes, star anise.

Mix and match different combinations to find your favourite. You can also scale up the recipe to make more jars.