Basic Pickle

This is my go-to basic pickle recipe and something I almost always keep a jar of in the fridge. It’s quick, simple and works with whatever vegetables I have on hand.

Carrot is my usual base, often with radish, but I’ll happily throw in leftover red cabbage, capsicum, chilli or garlic rather than letting them go to waste. The mild honey gives it a gentle sweetness while the apple cider vinegar provides plenty of tang.

It’s great with Vietnamese dishes like Bun Cha, but I also use it with rice bowls, grilled meats, bánh mì, salads or anything that could use something fresh, sweet and tangy on the side.

Basic Pickle

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Course Meal Prep

Cuisine Vietnamese

Ingredients

Pickling Liquid

• ▢ 1.5 cups Boiling water
• ▢ 4 tbsp Mild honey Use a Darker honey for stronger floral notes
• ▢ 4 tsp Salt
• ▢ 1/2 cup ACV

Vegetables

• ▢ Carrots

Optional

• ▢ Radish
• ▢ Red Cabbage
• ▢ Capsicum
• ▢ Chilli
• ▢ Garlic

Method

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1. Make Pickling Liquid in a 1L glass jar
2. finely toothpick or slice enough vegetables to fit
If you are just making carrots, 4 to 6 carrots should fit

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