Spicy Pickles

Spicy Pickled Vegetables

I always find it interesting how people describe themselves as ‘having a sweet tooth’ or ‘a salty palate’ or preferring savoury foods. I guess its to do with how your tastebuds are geared up on your tongue and which are more dominant. I’m never sure what category I fall into, but I do know that I love sharp flavours – tangy, sour, vinegary thats my bag. It will be no surprise then in that case that I love anything that is pickled.


Pickling things my self is not something I’ve ever really tried until the last few years, but its so easy to do. This year particularly with a glut of various vegetables growing in the garden it’s a brilliant way to preserve any excess so that they don’t perish.

A basic pickling mix would be vinegar and sugar, but the addition of spices in various combinations and quantities can really add another dimension. The recipe below is my favourite pickling one – adding a bit of heat to the equation.  Obviously you can change the quantities of the pickling liquor if you have very large or smaller amounts. This quantity will be fine for about 200-400g vegetables.




Vegetables – your choice really. In this recipe we used cauliflower, shallot, carrot, thin green chillies and radish. Other options would be things like baby onions, beetroot, cucumber, courgette, cabbage.  Cut them into ribbons, thin slices or small florets


  • 300ml white wine vinegar
  • 200 ml  apple cider vinegar
  • 50ml water
  • 150g caster or golden caster sugar
  • 1 star anise
  • 1 clove
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1-2 dried red chillies



  1. Put the sugar, water, vinegar and spices in a saucepan on a medium heat until the sugar has dissolved.
  2. Add in the vegetables and bring to the boil. Take of the heat and leave to cool slightly in the pan
  3. Tip the vegetables into sterilised jars and top with the pickling liquid so they are covered. This way they will keep in the fridge for several weeks.

Happy pickling 🙂




If you fancy your hand at pickling something check out these other options too!

Hot Mexican Pickles from Supper in the Suburbs

Hot Chilli & Ginger Pickle from Kavey Eats

Quick Pickled Lemons from Recipes from a Pantry

Spicy Fermented Carrot Salad from Natural Kitchen Adventures

Buffet Pickles from the Crafty Larder

13 thoughts on “Spicy Pickled Vegetables

  1. shaheen says:

    Oh I do love the sound of your spicy pickled vegetables. And it looks fantastic too. I’m still trying to ‘love eating’ cauliflower, and this is certainly one way I would enjoy it.


  2. HedgeComber says:

    Oh that’s so funny, I was talking to a friend last night about pickling.
    I made some sauerkraut last year but as I’d never tasted it before, I didn’t know if it looked/smelt right… so I ended up binning it 😦
    Anyway, I bought a jar in the supermarket today to get an idea of how it’s supposed to taste and then I shall give it a go once again! I’m living in hope that I’m going to get the pickling bug 😀
    Janie x


  3. Kate | The Veg Space says:

    Yum, those look really delicious! Nothing quite as satisfying as preserving things you’ve grown yourself. I made a bumper batch of Picalilli last year but must admit we got a bit sick of it after 6 or 7 jars!!


  4. sarah says:

    Ohh..spicy pickled…my tastebuds would love it! I didn’t realise it was that easy to do. What a great way to preserve vegetables – you should enter this into the no waste food challenge linky! 🙂


  5. efwalt says:

    Love the look of these pickled veggies Roz! Pickled cauliflower is one of my favourites but I’ve never actually done it myself…will have to follow your method.

    Thanks for linking to me too 🙂


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