Pickling isn’t just for cucumbers — almost any vegetable can shine in a well-seasoned brine. Carrots take on a satisfying crunch, green beans hold their snap, and red onions turn a beautiful shade of pink.
Start with a simple ratio: equal parts vinegar and water, plus salt and sugar to taste. Add flavourings like garlic, dill, mustard seeds, or chilli flakes. Bring to a boil, pour over prepared vegetables, and store in sterilised jars.
Quick pickles are ready in a day or two, while shelf-stable pickles require proper canning. Either way, they bring brightness to sandwiches, salads, and cheese boards year-round.