Having pickled vegetables in your house is always a great idea if you need to quickly whip up a cheeseboard or crudité plate with dips for unannounced guests.
If you've never tried pickling your own vegetables, this recipe will convert you. It only requires 10 minutes of prep time (plus time to let the veg soften) but it's a very hands off recipe, meaning you can get on with other jobs around the house and be rewarded with crisp, crunchy veg - yum!
Try experimenting with in-season vegetables, or any leftover veg you might have in the fridge - anything goes really! If you're feeling adventurous you can even try pickling fruits like blackberries, plums and peaches for a tangy sweet flavour. If you're not a fan of coriander, try garnishing with dill instead.
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Yields:
6
Prep Time:
10 mins
Total Time:
10 mins
Cal/Serv:
55
Ingredients
1 cucumber
4 celery sticks
125 g baby carrots
125 g baby radishes
2 tsp. salt
4 Tbsp. sugar
15 ml white wine vinegar
1 Tbsp. pink peppercorns, salt and black pepper, each
coriander to garnish, optional
Directions
Step 1
Halve, de-seed and thickly slice one cucumber, cut four celery sticks into chunks and trim and peel baby carrots and radishes.
Step 2
Sprinkle salt over the vegetables and leave for 2hr. Rinse with cold water and drain.
Step 3
Sprinkle with sugar, white wine vinegar, drained and rinsed pink peppercorns, salt and black pepper. Cover and chill overnight. Serve chilled, garnished with coriander if you like.
GH TIP
Complete the recipe up to one day ahead; cover and chill. Serve with drinks before dinner.
Per Serving:
Calories: 55
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
