Tangy mustard fridge pickles
Tangy mustard fridge pickles
I am a pickle lover and this recipe allows me to turn some of my favourite crunchy vegetables into a tangy treat in just a few days.
Yields: 1000 ml (large mason jar)
Ingredients
2 ½ cups of vegetables – chopped or sliced (any firm vegetables work)
1 cup onions - sliced
1 ½ cups apple cider vinegar
1 – 1 ½ cups hot water
⅓ cup cane sugar
1 tablespoon Himalayan salt
1 teaspoon turmeric
1 teaspoon mustard seeds (yellow or black)
¼ teaspoon celery seed
Steps
Chop or slice all the vegetables. You can use carrots, beans, cucumbers, zucchini, cauliflower or any combination of them.
Stuff your large mason jar with all the vegetables. Pour 1 cup of the hot water into a large measuring cup or bowl. Add all the seasoning – stir to dissolve the sugar and salt. Add the vinegar. Pour the liquid into the jar stuffed with vegetables. Add a little extra water if needed to make sure all the vegetables are submerged.
Seal the jar, label it with a date and put in the fridge for 3-5 days before eating. The longer the pickles sit the better they taste. They can be keep refrigerated for several months. Save the leftover pickle juice and use it in a dressing.
