Mary Berry Pickled Vegetables Recipe
Mary Berry Pickled Vegetables are a classic preserve where fresh vegetables are soaked in a hot vinegar-based solution with spices.
- Prep Time: 10
- Cook Time: 1
- Total Time: 11 minutes
- Yield: 6 1x
- Category: Condiment
- Method: Pickling
- Cuisine: British
Ingredients
Scale
- 200 g carrots, sliced
- 200 g cucumbers, sliced
- 1 small red onion, thinly sliced
- 250 ml white vinegar
- 150 ml water
- 2 tbsp granulated sugar
- 1 tsp salt
- 1 tsp mustard seeds
- ½ tsp black peppercorns
- 1 bay leaf
Instructions
- Prepare the vegetables – Wash and slice carrots, cucumbers, and onions evenly.
- Sterilize the jars – Ensure jars are clean and sterilized before filling.
- Make the pickling liquid – In a saucepan, combine vinegar, water, sugar, salt, mustard seeds, peppercorns, and bay leaf.
- Heat the mixture – Bring the liquid to a gentle boil, stirring until the sugar dissolves.
- Pack the vegetables – Place the sliced vegetables tightly into the jars.
- Pour hot liquid over vegetables – Carefully pour the pickling liquid over the vegetables until fully covered.
- Seal the jars – Close the jars tightly with lids.
- Cool and rest – Allow the jars to cool, then refrigerate for at least 24 hours before using.