Quick Vegetable Pickles

I absolutely love pickles. They bring a little je ne sais quoi to everyday meals - fresh, tangy, crunchy, and just enough sharpness to lift anything from salmon to salads to sandwiches.

These quick fridge pickles are simple, flexible and endlessly adaptable. Once you know the base, you can pickle almost any crunchy veg you have in the fridge.

The Base Pickling Brine

This makes enough for 2–3 small jars:

• 1 tsp sugar

• ½ tsp sea salt

• 250 ml distilled malt vinegar

• 250ml boiling water

• Black peppercorns

Vegetables (choose your base)

Pick any one or mix:

• 1 large carrot, julienned

• 1 red or white onion, julienned or thinly sliced

• 1/2 large cucumber, julienned

• Or any crunchy veg (radish, fennel, cabbage, peppers) julienned or thinly sliced.

Optional Flavour Add-Ins

This is where you can make each jar your own:

• Fresh dill (great with cucumber)

• 1–2 garlic cloves (great with carrots)

• Chilli flakes or fresh chilli slices

• ½ tsp cumin seeds

• Mustard seeds

• Fresh herbs (parsley, thyme, dill)

  
  

Method

1. Prepare your chosen vegetables and pack them tightly into clean jars.

2. Add your chosen flavourings (for example dill with cucumber, garlic with carrots).

3. In a jug, mix the sugar and sea salt with the vinegar and boiling water. Stir until fully dissolved.

4. Pour the hot pickling liquid over the vegetables until fully submerged (don't add the boiling water directly to a glass jar, allow the liquid to cool first..

5. Leave to cool, then seal the jars and refrigerate.

6. For best flavour, leave for at least 2–4 hours, ideally overnight.

Nutrition (per serving – approx, as a condiment)

• Protein: 0g

• Calories: 10–20 kcal

• Carbohydrates: Low

• Healthy fats: None

• Fibre: Low to Moderate

(Values are approximate and will vary depending on vegetables used.)

Why This Works (60Fit Approach)

These quick pickles are a simple way to add flavour, crunch and freshness without extra heaviness. They support a more balanced plate by:

• Adding gut-friendly fermented-style acidity (quick pickling effect)

• Increasing vegetable intake effortlessly

• Helping meals feel more satisfying without extra calories

60Fit Tip

Keep a few jars in the fridge at all times (they should last 10-12 weeks). A spoonful of pickled onions or cucumber can completely transform a simple meal, especially salads, grilled fish, or grain bowls.