Pickled Vegetables

Makes 2 jars

Bottled in 450ml Kilner Standard Clip-Top Faceted Glass Jam Jars, to view the full range click here.


  • 500g mixed vegetables ─ we used baby corn, green beans, carrots, broccoli and cauliflower florets and sliced red onion
  • 2 tsp mustard seeds
  • 2 tsp black peppercorns
  • 6 star anise
  • 350ml rice wine vinegar
  • 350ml water
  • 2 tbsp Good With Everything Herb Sea Salt
  • 4 tbsp caster sugar
  • 10 cloves garlic, peeled
  • 4 sprigs rosemary


  1. Divide the vegetables, mustard seeds, peppercorns and star anise evenly between the sterilised jars.
  2. Place the remaining ingredients in a small saucepan. Heat gently until the sea salt dissolves, then bring to the boil.
  3. Pour the hot liquid over the vegetables, making sure they are submerged. Add 2 sprigs of rosemary to each jar. Seal and allow to cool, before placing in the fridge.

Tip: The pickles can be eaten after 1 day but are better left for a few days to mature. Use within 2 weeks of making.

Cook’s note: Delicious served as an accompaniment to cold meats, especially lamb. Ideal to add to a buffet table or simply to eat as a snack with nibbles.