Pantry & Mezze
Quick Village Pickled Vegetables
A crisp refrigerator pickle made with apple cider vinegar, colourful vegetables, garlic and whole spices.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 260 min
- Serves
- 1 litre jar
From Toula's table
This is a quick refrigerator pickle, not a shelf-stable canning recipe. The vegetables stay bright and crunchy because they are chilled rather than processed for long-term pantry storage.
Method
Step by step
- 1
Pack the prepared vegetables and garlic into a clean 1 litre jar.
- 2
Heat the water, vinegar, salt, sugar and spices just until the salt and sugar dissolve; do not reduce the liquid.
- 3
Pour the hot brine over the vegetables, making sure they are covered. Let the jar cool uncovered until no longer hot.
- 4
Cover and refrigerate for at least 4 hours, preferably overnight, before eating. Keep refrigerated at all times.
Toula Tip
Cut the vegetables to similar sizes so they pickle at the same rate.
Serving suggestion
Serve with sandwiches, grilled food, mezze or breakfast plates.
Storage
Refrigerator pickle only: keep chilled and use within about 10 days. This recipe is not designed for shelf-stable canning.
Substitutions
Use any firm vegetables that hold their texture. Avoid very soft vegetables that become mushy quickly.
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