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Pickled Veggies

Pickled veggies are awesome. They will keep for a while in your fridge and are nice additions to salads and sandwiches, or lovely to eat on their own. Moreover, pickling veggies is especially great when you have a lot of leftover vegetables that you will not be able to use up in time. You can try endless variations of pickled veggies, and use whatever you have left to spice it up. This time I made a spicy version with ginger and jalapeño for extra taste, and if you follow this recipe you will be able to fill two 800 ml jars.

Photo: Tess Post

Photo: Tess Post


  1. half of a big napa cabbage

  2. 6 medium-sized carrots

  3. 3 spring onions

  4. 1 small jalapeño pepper

  5. 3 cm piece of ginger

  6. 2 garlic cloves

  7. white vinegar and optionally apple cider vinegar

  8. warm water

  9. sugar or agave syrup

  10. salt and pepper or chili flakes

Note: You can use just white vinegar, but I like to add some apple cider vinegar too for taste. You can also use white wine vinegar or really any vinegar you like, but white vinegar is the cheapest option. More so, I did not specify the exact amount of water and vinegar you need because this depends on how much veggies you end up with. Basically, I use three parts water to two part vinegar, but you can adjust this depending on how sour you want it to be. I ended up using a measuring cup filled with about 700 ml of liquid to be able to fill up the two jars with veggies.