Fermented foods – Make your own pickling vinegar

It’s better to use pickling vinegar, cider vinegar or white wine vinegar with a ratio of 1:1. The main thing is to make sure everything is sterile from your hands to the lids on the jars and leave it in the fridge for a few days before eating and use within 2 weeks.

Ingredients

• A pickling vinegar (white wine, cider vinegar or just plain pickling vinegar without sugar)
• Veg of your choice
• Sterile jars with lids

Method

• Chop/ grate your vegetables to the shape and size of your liking and pack them into the jar as compact as possible.
• Now pour in your chosen vinegar halfway up in the jar (while pouring give the vinegar time to drain through the vegetables).
• Now top up all the way with cold water, place the lid on and shake for a minute or so, place in your fridge and use within 2 weeks.
• Remember it will not be as sweet as the shop-brought pickled vegetables such as gherkins as there is no sugar being added, but the longer you leave it to ferment the less tangy it will be.