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We honestly think that everything is better when you add some pickles. And making quick-pickled veggies is easy! We pickled some cucumber, carrots and red onions but you really could pickle any vegetables you like. The onions and cucumbers go so well with burgers or sandwiches, the carrots are great as a snack or in a salad. The dill is optional and can also be replaced with any herbs that you have on hand.

cucumber/carrots/red onions jars, cleaned with boiling water

For the brine (this is enough for 2x500ml jars or in our case 1x400ml, 1x350ml & 1x200ml):

1 cup rice vinegar

1 cup apple cider vinegar

4 tsp maple syrup

4 tsp salt

3 garlic cloves, sliced

1 tsp peppercorns

optional: 2 tsp dill (dried or fresh)

Cut your veggies and put them in clean jars. Heat up the vinegar with all the other ingredients and let it simmer for 5 minutes. Add the brine to the jars, the veggies should be fully submerged in the liquid. Put in the fridge for at least 24 hours before eating. The pickles can be kept in the fridge for up to two weeks. You can use the remaining brine for salad dressing or sauces!


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