This is an easy quick pickle recipe. That you can do with any veggies! They can be eaten in an hour! However, The longer you leave them the pickle-ier they get!

It also works to make pickled ginger (the sushi-kind) as well!

I have listed 3x Recipes below, once you get the hang of it you can tweak to add your own flavours and spices ;)

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Basic Brine.

~1 cup water

~1 cup caster sugar

~1 cup rice wine vinegar

~1 shallot

Bring to the boil in a small pot, turn off when sugar is dissolved and set aside.

Korean style carrot daikon

~300gs julienned daikon

~200 gs julienned carrot

~2 garlic cloves

~chilli flakes or a small red chilli

~sterile jars with tight fitting lids

~ basic brine (as above)

Finely slice or Julienne carrot and daikon , cover with salt and leave for one hour

In small pot, Make your Basic Brine bring to the boil, set aside

Rinse and drain and squeeze  excess liquid,

Place into sterile jar add a garlic love and some chilli and

cover with Basic Brine.

Seal and Refrigerate (lasts about 2 weeks)

Gari / pickled ginger

~ginger. Young (no rough skin)is better.

~salt

~sterile jars with tight fitting lids

~Basic Brine. (as above)

Slice your Ginger very finely. A mandoline works well

Sit the ginger in a container with salt for 1 hour

In small pot, Make your Basic Brine bring to the boil, set aside

Rinse, squeeze out all water

Place in sterilised jar

Cover with Basic Brine.

Seal and Refrigerate.

Other veg

~yellow mustard seeds

~peppercorns

~fresh dill

~2 garlic cloves whole

~Basic Brine. (as above)

~sterile jars with tight fitting lids

Cut, Slice, Grate or Julienne your veggies however you wish.

In a dish, cover them in a generous amount of salt and leave for 30 minutes.

In small pot, Make your Basic Brine bring to the boil, set aside

Rinse and strain vegetables and squeeze out moisture.

Place or compact your veggies into a large sterilised jar.

Add dill and a clove of garlic to each

Cover with Basic Brine.

Seal and Refrigerate.

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