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Easy Pickle Recipe

Easy Pickle Recipe

The Flexitarian
The Flexitarian
The Flexitarian
  • Recipe by: The Flexitarian
  • The Flexitarian is run by Annebelle who has a passion for a plant based diet. She creates exciting recipes using wholesome, natural and healthy ingredients.
Serves 4 - 10
Prep time: 15min
Cooking time: 15min

This is a simple recipe, just using vinegar, salt and pickling spice (an aromatic blend of black peppercorns, bay leaves, allspice berries, bird’s eye chillies, cloves, ginger root, coriander seeds, yellow mustard seeds and crushed cassia).

This recipe uses a mix of cauliflower, carrot, radish, broccoli, turnip and onion, but feel free to use any seasonal vegetables that take your fancy! 

For best results, make sure you use vinegar that is at least 5% acetic acid and sea salt. Use raw vegetables for a lovely extra bit of crunch.

Once prepared, keep the pickle in the fridge for at least 48 hours.

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  • 1.

    Prepare the jars: Wash jars and rings. Sterilise either in hot water or by putting the jars on a baking tray in the oven heated up at 100°C/225°F/gas ¼ for 10 mins.

  • 2.

    Prepare the vegetables: Cut cauliflower and broccoli florets in small pieces. Cut onions in thin slices. Cut radishes in quarters. Cut turnips and carrots in strips.

  • 3.

    Prepare pickling liquid: Heat vinegar, water and salt in a pan. Stir to dissolve the salt. Leave to cool.

  • 4.

    Fill in the jars: Divide vegetables between jars. Add 2 tsp Pickling Spice per jar. Add 2 to 3 garlic cloves in each jar, crushing them slightly first.

  • 5.

    Pour pickling liquid over the vegetables to fill each jar. Seal each jar and leave to cool. Store in the fridge for at least 48 hours before using.

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