How to Pickle Vegetables

Learn how to make this quick Korean pickle with Jay Morjaria. Jay has chosen a few vegetables below, but let your imagination run wild.

Red onions - Sliced
Radishes (leaves and tops removed)
Cucumbers - chunky cut
Caster Sugar 150g
Brown Rice Vinegar 340ml
Water 450ml
Fennel Seeds 2 tsp
Chilli flakes, 2tsp
Cloves 1tsp
Star Anise 3pcs
Bayleaf (fresh) 1-2pcs
Salt (table) 1.5g
Black peppercorns 2tsp
Sezchuan peppercorns 1tsp

Add the sugar, water, vinegar and salt to a saucepan, bring to boil, turn off heat.

Add and steep the spices in the pickle liquor for 30 minutes, then strain the solids.

Pour over the prepared vegetables equally and allow to pickle. They will be ready in 3-4 days. Ensure fully submerged.

If you don't have much time and want to make the pickles quicker, pour the hot liquor over the vegetables without straining the spices and leave to cool. The pickles will be ready in 30-40 minutes.

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