‘Instant’ Pickle

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  This is a quick and easy pickle that goes great with any barbecued foods such as steak, burgers, pork or lamb kebabs. Serves 4-6.




The pickle liquor

  • 400 ml distilled malt vinegar
  • 5 tbsp golden caster sugar
  • ½ tsp coriander seeds
  • ½ tsp cumin seeds
  • ½ tsp brown mustard seeds
  • ½ tsp flaked sea salt

The vegetables

  • 1 small red chilli, finely sliced
  • 1 red onion, peeled halved and thinly sliced
  • ¼ of a cucumber, halved lengthways and thinly sliced
  • 50g fine green beans, cut into 2cm lengths and blanched for 3 minutes in boiling water
  • 1 small carrot, peeled and halved lengthways and thinly sliced
  • 50g shredded white cabbage
  • (or any other vegetables you fancy)


  1. Put the vinegar, sugar, salt and spices in a small saucepan. Bring to the boil whilst stirring, cover  and simmer gently for about 10 minutes to infuse the spices.
  2. Put the prepared vegetables in a bowl pour the hot vinegar and spices over them.
  3. Cover and allow to cool.
  4. When cool, keep in the refrigerator for  up to a week.

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