Rainbow vegetable pickles

2 votes

Recipe from The CSIRO Gut Care Guide.
These pickled veg are yummy with salads or on the side of meat or roughly chopped and put on top of avocado toast or with eggs.

20 Minutes

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  • 2 cups slice veges such as cucumber, carrot, radish, courgette etc

Pickling liquid

  • 1 ½ cups (375mil) white vinegar
  • 2 teaspoons mustard seeds
  • 2 teaspoons celery seeds


  1. Wash two 500 mil jars in hot soapy water, then rinse and dry well. Pack in the slice veg.
  2. Combine the vinegar and seeds and 1 ½ cups water in saucepan and bring to a simmer over a high heat. Pour he hot liquid into the jars. It should cover the vegetables – if not make up some more liquid as the veg need to be fully submerged.
  3. Leave to cool on the bench then transfer to the fridge to cool completely. You can eat them immediately or store them in the fridge up to 2 months. The seal on the jar needs to be good so check they are on tight before putting in fridge.
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