Why not try pickling your own vegetables? It is healthy, nutritious and simple. Your gut will thank you later!

Ingredients:

Any seasonal vegetables e.g. cucumbers, baby onions, carrots, white radishes, cabbage and red capsicum

Desired flavourings e.g. cinnamon stick, bay leaves, star anise, ginger, garlic and kaffir lime leaves

Vinegar Mix: 1 cup water for every 2 cups white vinegar (with 2 teaspoons sugar being optional)

‍

Method:

  1. Cut vegetables into bite sized portions
  2. Pack vegetables tightly into clean sterilised jars, ensuring to also equally distribute the flavourings
  3. In a separate mixing bowl, mix the sugar with the water and vinegar until it is dissolved.
  4. Pour the vinegar mixture over the vegetables, until they are completely submerged.
  5. Close the lid tightly onto the jar and store in a cool, dark place for roughly one week before opening.
  6. Once opened, store in the refrigerator.
Written by 
Mary-Anne Chamoun
Mary-Anne is an Accredited Practising Dietitian and Accredited Nutritionist who has been working in a clinical setting since 2007. She has a particular interest in managing diabetes, malnutrition, IBS, inflammatory bowel disease, and weight loss.