Chef's Recipes

Quick pickles

Australian Gourmet Traveller recipe for quick pickles by Pete Evans.

By Pete Evans
  • 20 mins preparation
  • 5 mins cooking plus salting, pickling
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Quick pickles
This recipe makes about 1½ litres.


  • 3 baby golden beetroot, thinly sliced on a mandolin
  • 8 baby carrots (preferably a mix of Dutch carrots and purple heirloom carrots), peeled, halved lengthways
  • 6 breakfast or red radishes, halved lengthways
  • 1 zucchini, thinly sliced
  • ½ Spanish onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 baby fennel bulb, thinly sliced on a mandolin
  • 350 ml apple cider vinegar
  • 2 tbsp honey (optional)
  • 2 tsp black peppercorns
  • 3 thyme sprigs
  • 2 cloves
  • 2 fresh bay leaves


  • 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.