Leftover Vegetables: Pickles

I used to run a small food business called Simon Said. And while that feels like an age away I still continue to make my own pickles.

They are a great way to use spare veggies and can be used to bring any salad to life. They are also great for your gut.

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Makes: 1 serve.  

Pickles Ingredients:

Fresh vegetables (carrot, beans, cucumbers, squash) $0.00
Salt $0.05
Sugar (optional) $0.10
Vinegar $1.20
Herbs/Spice (dill or caraway seeds, chilli) $0.25
Water $0.00
Total $1.60

Method:Wash vegetables thoroughly and cut into your desired size. To make brine, bring salt, herbs (and sugar if you’re that way inclined) and equal parts water and vinegar to the boil. Place vegetables in a sterile jar. Pour the brine over the vegetables. Will keep in the fridge for months.

Sauerkraut Ingredients:

Fresh vegetables (cabbage, shredded carrots, kale) $0.00
Salt $0.05
Herbs (dill or caraway seeds) $0.25
Total $0.30

Method:

Wash vegetables thoroughly and shred into a bowl. Add salt and herbs and massage until equally covered. Place vegetables in a sterile jar. Will keep in the fridge for months.

Note:

Pickles: If the mixture is too strong for your liking, add more water or use less vinegar. Taste before you mix with the vegetables.

If your pickles or sauerkraut are not too old (1 month), I just add fresh veggies to the mix as I go.

Sauerkraut: For more detailed instructions go here.

Pickles: For more detailed instructions go here.

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