Date:05 Dec 2023

Blog Type:Vegetables, Recipes

After my son went to bed this evening I quickly whipped up some pickled vege. Carrots and radish I harvested earlier today.

I don't consider my child that fussy but boy he turns down alot of veges, won't touch a salad or raw tomato (his loss), stir-fry....nope. But he loves pickles and I've learnt that extends to pickled veges not just gerkhins.

Today I was making 2 different flavors so I didn't boil all the bits together but instead loaded the Jars. Carrots have fresh coriander seed and dried fennel seeds (from my last harvest) and the radish have spring onion and spring onion flowers (I use onion weed in the cool season). I'll let the jars sit in the fridge for a few days to infuse. You can load up on flavour but it can overtake the flavour of the vege quite easily.

My pickling liquid consists of 1 cup white wine vinegar (apple cider vinegar is nice too), 4 tablespoons white sugar, 2 tablespoons non iodised salt. 1 cup water. I boil this until dissolved and tip it over the jars of vege. (Pre warm your jars for thermal shock!!!!!!!!!).

After a few days you have delish pickles that can go on crackers, in wraps, salads for a bit of punch, Or just eaten as is. They last a month in the fridge maybe longer mine are usually long gone by then.

My boy asks for crackers and pickles as a snack and I'll take that win! Yay for veges!