KSF pickles

KSF’s 3 favourite Vegetable Pickles

Makes : 1 storage jar of 400ml

Ingredients :

Pickling solution:

2 tbsp organic honey

1/3 cup water

1/3 cup apple cider vinegar

1/2 lemon

2 inches ginger, grated

Pinch of salt and pepper

Vegetable of choice (see below for preparation):

1 cucumber

5 carrots

2 red onions

Method:

Make sure the storage jar has a lid attachment.

Add all ingredients for the pickling solution to the storage jar, close the lid and shake until well combined. Then prepare your chosen pickle vegetable and add to the jar. Close the lid and store in the fridge for at least 24 hours before using.

Vegetable choices:

Pickled Carrot :

Peel, top and tail 5 carrots. Slice into fine ribbons using a potato peeler.

Pickled Red Onion :

Finely slice 2 red onions.

Pickled Cucumber :

Top and tail the cucumber, and slice lengthwise so you have thick batons. Cut to the size of the jar so that the lid will close.