Every household throws away more food than it would like, and much of it is vegetable parts we don't know how to use. Pickling is a simple way to save them from the bin and make something truly tasty at the same time.
What can you pickle?
Almost any firm vegetable: broccoli and cauliflower stems, chard stalks, carrots and celery that are losing their freshness, cucumber ends, and even the white part of watermelon rind.
[In-text photo: vegetable scraps cut into sticks]
Basic quick-pickling liquid
Mix equal parts spirit vinegar and water, and for every 250 ml of liquid add a tablespoon of sugar and a teaspoon of salt. Heat until the sugar and salt dissolve, pour over the chopped vegetables in a jar and leave to cool.
Add flavour
Peppercorns, mustard seeds, garlic, dill or a little chilli give each jar a different character. Feel free to experiment.
How to use them?
Add pickled vegetables to salads, sandwiches and rice bowls, or serve them as a side with meat. They also make a great quick snack straight from the jar.
Tip
Vegetables pickled this way are not pantry preserves, so keep them in the fridge and use them within two weeks.
