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  • SA Garden and Home

    WELL PRESERVED

    Dec 09, 2019 3 minutes
    TEXT JANE GRIFFITHS

    Cucumbers, carrots, cabbage, beetroot, beans, eggplant, broccoli, cauliflower, onions, garlic, radishes, ginger, chillies, peppers and more can all be preserved by pickling. Hard, crunchy vegetables like carrots and beetroot need to be cooked beforehand.

    PICKLING METHODS

    IN THE FRIDGE

    This is the easiest method, as vegetables only require a day or two in acidic pickling brine before they can be eaten. While they don’t develop the deep flavour of fermented pickles, they are crunchier.

    METHOD

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