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In A Pickle With Wasted Kitchen

Following on from the success of our recent Wasted Kitchen workshops for young foodies as part of Faversham Food Festival we thought we’d share the recipe as a blog post so you can make them at home. We hope to run more educational workshops, follow us on social media to find out first.

We love making quick pickles, it’s a quick, cheap & simple way to extend the life of veg to avoid wasting it & we like top add them to pretty much every meal we eat! From burgers to cream cheese on crackers we like a pickle on everything! These are fridge pickles that keep for two weeks in the fridge.

How to make fridge pickles at home

Make your pickling liquor by using this recipe, this should be enough for a jar of veg (200g)

100ml Water
75ml White wine vinegar or Cider vinegar
25g sugar
¼ tsp salt
Optional spices, cumin seed, chilli flakes, mustard seeds, turmeric, coriander seed, juniper berries, caraway seed all work well.

• Add the water, vinegar, sugar, salt & any spices to a pan over a medium heat & gently bring to the boil to allow the sugar to dissolve & the flavours to infuse. Leave to cool.

• Whilst the liquid is cooling choose your vegetables, all of these work really well & it’s nice to layer different colours;
Onions, Carrots, Cabbage, Beetroot, Cauliflower, Cucumber, Green Beans, Turnips.

• Wash or peel your veg, then grate them or slice them thinly.

• Put your vegetables into a container with a lid, we like to recycle jam jars so we can see what we’ve made.

• Then pour the pickling liquor over the vegetables to cover them, put the lid on & keep in the fridge, they should be ready to eat in 2 days & keep for 2 weeks in the fridge.

• Try eating them with cream cheese on a cracker, or with cheese on toast.