Pickled Veges


  • 1 tsp coriander seeds

  • 1 tsp fennel seeds
  • 1 tsp caraway seeds
  • 2 whole star anise
  • 1 large carrot
  • 1 fennel bulb


It’s important to remember you can pretty much use whatever veg you want for this but I personally prefer veg with a bit of crunch.

If you plan on storing your bounty for any length of time, you will need a few mason jars with lids -make sure they are clean and sterilised in boiling water before you start. Alternatively, you can just store them in a container in the fridge.

Start by cutting all vege as they are in the photo and pack them into jars. Bring the sugar, vinegar, and spices to the boil in a pot and pour over the vege straight away, making sure you get an even distribution of spices. Fill the jars to the top, screw the lids on, and leave to cool.

It really is that simple. Remember, this is just an example - you can use whatever spices and vege you like and adjust the quantities to suit how much you want to pickle.

Bon appétit!

Anthony Gradiska