Vinegar Pickles

vinegar pickles, are you looking for these recipes? check this for the best vinegar pickles:

Cauliflower pickle

Image credit: Jeremy Simons –


  • 250ml (1 cup) white vinegar
  • 140g (2/3 cup) caster sugar
  • 1 teaspoon sea salt flakes
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground turmeric
  • 1 garlic clove, crushed
  • 1 dried bay leaf
  • 500g cauliflower, cut into small florets
  • Sliced leg ham, to serve
  • Crusty bread, to serve


  • Step 1
    Place vinegar, sugar, salt, cumin, turmeric, garlic and bay leaf in a large saucepan over medium-low heat. Cook, stirring, for 3-4 minutes or until the sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until mixture thickens slightly.
  • Step 2
    Add cauliflower. Bring to boil. Simmer for 3 minutes or until tender crisp. Transfer to sterilised jars. Set aside to cool. Seal jars. Set aside overnight. Serve with ham and bread.

Cucumber pickles

Image credit: Craig Wall –


  • 1 cup cider vinegar
  • 1 small eschalot, thinly sliced
  • 1/2 teaspoon yellow mustard seeds
  • 1/2 teaspoon whole black peppercorns
  • Pinch of ground turmeric
  • 1 dried bay leaf
  • 1/2 teaspoon fennel seeds
  • 1 1/2 tablespoons caster sugar
  • 1 green cucumber
  • 1 tablespoon fresh dill leaves


  • Step 1
    Place vinegar, eschalot, mustard seeds, peppercorns, turmeric, bay leaf, fennel seeds, sugar and 1ΒΌ cups cold water in a saucepan over medium-high heat. Bring to a boil. Reduce heat to low. Simmer, uncovered, for 5 minutes.
  • Step 2
    Meanwhile, carefully run a fork lengthways down cucumber to create a line pattern in skin. Slice cucumber thinly. Combine cucumber and dill in a bowl. Transfer mixture to a 2 1/2 cup-capacity jar.
  • Step 3
    Carefully pour enough hot vinegar mixture into jar to cover cucumber. Seal jar. Set aside to cool. Store in cool place for at least 1 week to allow flavours to develop (see notes). Once opened, refrigerate for up to 2 months.

Charred herb and fetta salmon with radish and onion pickle

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  • 1.6kg boneless whole side of salmon (skin on)
  • 1 tablespoon extra virgin olive oil, plus extra to drizzle
  • 1 teaspoon fennel seeds
  • 200g fetta, crumbled
  • 1/4 cup chopped fresh flat-leaf parsley, plus extra to serve
  • 2 green onions, finely chopped
  • 2 tablespoons flaked almonds
  • Salad leaves, to serve

Radish and Onion Pickle

  • 2/3 cup red wine vinegar
  • 2 tablespoons caster sugar
  • 2 teaspoons salt
  • 2 fresh or dried bay leaves
  • 2 spring onions bulbs, trimmed, quartered lengthways (see notes)
  • 6 red radishes, trimmed, thinly sliced


  • Step 1
    Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
  • Step 2
    Make Radish and Onion Pickle: Place vinegar, sugar, salt, bay leaves and 1/4 cup water in a small saucepan over medium heat. Stir until sugar dissolves. Bring to a simmer. Remove from heat. Place onion wedges and radish in a heatproof bowl. Pour over vinegar mixture. Set aside for 1 hour.
  • Step 3
    Place salmon on prepared tray. Combine oil and fennel in a small bowl. Season with salt and pepper. Rub fennel mixture all over salmon. Combine fetta, parsley, and onion in a bowl. Sprinkle fetta mixture and almonds over salmon. Bake for 15 to 20 minutes, for medium, or until salmon is cooked to your liking.
  • Step 4
    Drain radish mixture, discarding pickling liquid. Separate layers of onion. Top salmon with radish and onion. Drizzle with extra olive oil. Serve sprinkled with extra parsley.

Orange Pickle


  • 6 thin-skinned Valencia oranges
  • Pinch salt
  • 500g (21/2 cups, firmly packed) brown sugar
  • 2 tablespoons golden syrup
  • 185mls (3/4 cup) white vinegar
  • 125mls (1/2 cup) water
  • 12 whole cardamom pods, gently rubbed to open slightly
  • 2 tablespoons whole black peppercorns
  • 2 tablespoons yellow mustard seeds
  • 1 tablespoon whole cloves
  • 1/2 teaspoon ground allspice


  • Step 1
    Place the whole oranges and salt in a large saucepan with enough cold water to cover and bring to the boil. Reduce the heat to medium, cover and cook for 40 minutes. Remove from the heat, drain and stand until the oranges are cool enough to handle.
  • Step 2
    Meanwhile, combine the brown sugar, golden syrup, vinegar, water, cardamom pods, peppercorns, mustard seeds, cloves and allspice in a medium saucepan and bring to the boil. Remove from heat.
  • Step 3
    Cut the oranges into quarters with a sharp knife and then cut roughly into 2cm chunks. Return the oranges to the saucepan and pour the syrup mixture over. Bring to a simmer over medium heat and cook, uncovered, for 30-35 minutes or until the orange rind is tender.
  • Step 4
    Remove from heat and stand for 3-4 minutes before spooning into hot, sterilised jars (see note), pushing the mixture down into the jars with a clean spoon to expel air bubbles. Seal the jars, invert for 2 minutes and then stand uptight. Allow to cool, then label and date.

Lime pickle


  • 12 limes
  • 2 tablespoons salt
  • 60mls (1/4 cup) vegetable oil
  • 2 teaspoons brown mustard seeds
  • 6 garlic cloves, thinly sliced
  • 2cm piece fresh ginger, peeled, thinly sliced
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon ground cumin
  • 160mls (2/3 cup) water
  • 60mls (1/4 cup) malt vinegar
  • 165g (3/4 cup) sugar


  • Step 1
    Place the limes in the top half of a steamer saucepan and steam over boiling water for 20 minutes or until softened. Cool. Cut each lime into 8 pieces. Place in a glass or ceramic bowl, add the salt and mix well. Cover and place in the fridge for 3 days.
  • Step 2
    Heat the oil in a medium saucepan over medium heat. Add the mustard seeds and cook for 30 seconds or until they begin to pop. Add the garlic, ginger, turmeric, chilli powder and cumin and cook, stirring, for 30 seconds or until fragrant.
  • Step 3
    Stir in the lime mixture, water and vinegar and bring to the boil. Reduce heat to low and simmer, covered, stirring often, for 15 minutes or until the lime pieces are tender. Stir in the sugar and cook, uncovered, stirring often, for a further 10 minutes.
  • Step 4
    Spoon immediately into sterilised jars with a sterilised metal spoon (see note). Seal and invert jars for 2 minutes. Stand jars upright and allow to cool. Label and store for at least 1 week to allow the flavours to develop before serving.

Vegetable pickle

Image credit: Rob Palmer –


  • 300g green beans, trimmed
  • 300g cauliflower, cut into small florets
  • 300g carrot, peeled, halved lengthways, sliced diagonally
  • 60ml (1/4 cup) vegetable oil
  • 2 red onions, halved, thinly sliced
  • 4 garlic cloves, finely chopped
  • 3cm-piece fresh ginger, peeled, finely chopped
  • 1/2 teaspoon chilli flakes
  • 3/4 teaspoon ground turmeric
  • 125ml (1/2 cup) white vinegar
  • 2 tablespoons caster sugar
  • 80g (1/2 cup) roasted unsalted peanuts, finely chopped


  • Step 1
    Bring a large saucepan of salted water to the boil. Add the beans, cauliflower and carrot. Cook for 1 minute. Drain, reserving 125ml (1/2 cup) of the cooking water.
  • Step 2
    Heat the oil in a large wok over medium-high heat. Add the onion and stir-fry for 1 minute. Add the garlic, ginger, chilli and turmeric. Stir-fry for 2-3 minutes or until the onion just starts to soften.
  • Step 3
    Add the reserved water, vinegar and sugar. Increase heat to high and bring to the boil. Add the vegetables and stir-fry for 3 minutes or until heated through.
  • Step 4
    Transfer the vegetable mixture to a serving bowl. Cover and set aside to cool. Season with salt and pepper. Stir in the peanuts to serve.

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