Chefs' Recipes

Quick pickles

Australian Gourmet Traveller recipe for quick pickles by Pete Evans.
Quick pickles

Quick pickles

Mark Roper
20M
5M
25M

This recipe makes about 1½ litres.

Ingredients

Method

Main

1.Combine vegetables and 1 tsp sea salt in a large bowl. Cover with plastic wrap and set aside for 10 minutes. Drain and rinse vegetables under cold running water, then transfer to sterilised jars.
2.Bring remaining ingredients, 250ml water and ½ tsp sea salt flakes to the boil and pour over the vegetables. Seal and set aside to cool, then refrigerate to pickle (1 hour or overnight). Pickles will keep for 2 weeks after opening.

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