Pickled Vegetables


Pickled Vegetables

Pickled vegetables are delicious. I’m just putting that out there straight away. Okay I am a massive vinegar fan so I may be a little biased but I don’t think I’ll ever change my opinion of that.

Last night I went to an event hosted by Sarson’s to learn the secrets to perfect pickling. I made a delicious Vietnamese carrot pickle which is sitting proudly in my kitchen, pickling away. This should be ready in about 9 more days, so I’m looking forward to having that with my lunches and dinners. Even I draw the line at breakfast pickle.

Makes a 1 litre jar


2 large carrots (weight about 300g)
1 mooli, also known as a daikon (weight about 350g)
3 mild chillies
600ml Sarson’s pickling speciality blend

Pickled Vegetables


Start by sterilising your jar.

Remove the lid and rubber seal from your jar.

Put the jar in a pan and cover with water.

Bring to the boil and then continue to boil for 10 minutes.

Place lid and/or seal in a small pan.

Again, cover with water and simmer at 82 degrees for 10 minutes. Don’t let it boil as this will ruin the seal.

You can then turn off the heat and cover the saucepans until you need the jar, seal and lid.

Whilst, these are sterilising, peel the carrots and mooli and slice into thin strips.

Pickled Vegetables

Slice the chillies at an angle.

Whilst you are peeling and chopping, you can add your pickling vinegar to a pan and warm through.

Pickled Vegetables

Once the jar is sterilised, remove it from the oven and layer the vegetables in it.

Pickled Vegetables

Ladle the vinegar over, add the seal to the jar and close.

Pickled Vegetables

Your Vietnamese carrot pickle will be ready in approximately 10 days and will last for up to 1 month in the fridge after opening.

Sarson’s pickling vinegar is available now at Sainsburys for £2.29 a jar.

This pickle will go really well with a ploughman’s lunch or an oriental salad. I hope you enjoy it. I can’t wait to open my jar. Although I did have a sneak preview at the Sarson’s pickling event as we tried the pickles before we cooked them. Here’s some pictures from the event.

Pickled Vegetables

Pickled Vegetables

Pickled Vegetables

Pickled Vegetables

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24 thoughts on “Pickled Vegetables

    • Sally Sally says:

      I didn’t actually realise how easy it was. It’s something you just buy when you’d need not. I’ll be pickling all types of things now.

  1. Sally, I would have loved to attend this event with you! We love pickled veggies, and I usually pickle some of our garden produce each year. This sounds like a unique blend, and it would be really fun to add to an antipasto platter.

    One year for Christmas Bruce and I gave Bloody Mary baskets. We grabbed some vodka or gin, tomato juice and then added pickled asparagus, green beans, jalapenos, carrots, cauliflower and beets in individual canning jars. We are getting requests for these again and again. Your Vietnamese carrots would be a perfect addition!

    • Sally Sally says:

      Lets hope there’s one near you soon Nikki. It was so much fun and we got extra pickling vinegar to do more pickling at home. Your baskets sound amazing. I bet they went down a storm! What a lovely gift idea.

  2. Hi Sally, this may be a silly question but are the veg pickled and then eaten raw? I am going to do this at the weekend because I have wanted to try for ages.




    • Sally Sally says:

      Hi Mainy. Yes they are pickled raw and eaten raw. I hope you have lots of fun pickling. I really enjoyed it.

  3. I don’t really like anything pickled – I can’t stand the smell of pickling vinegar, but this is a nice change from pickled onions 🙂
    Thanks for linking up to #AnythingGoes 🙂

  4. Avatar claire says:

    Oh my gosh, that looks delicious! I am mad about pickled garlic but can never find the decent kind unless I buy from fancy expensive delis, I didn’t realise it was so easy to pickle things yourself! Trying this for sure! x

    • Sally Sally says:

      Ooh, yes I didn’t think about that Angela. That’s such a good idea. I might just do that. I’m with you about the vinegar loving.

    • Sally Sally says:

      I love pickled cabbage, I eat it at least once or twice a week. It’s lovely that I now know how to mix up my pickling veg and can have some different alternatives for lunch. It was such an interesting event.

    • Sally Sally says:

      It was so much easier than I thought it would be Emily. Just get hold of some pickling vinegar. Sarson’s do a couple of options if you can get it where you are?

    • Sally Sally says:

      It was a brilliant evening. I love going to events like this, always something to learn. I know, I’m itching to open the jar Barbara, but it’s not ready yet. I’ve got some great ideas of what to serve it with.

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