How to Pickle Vegetables

Made with Sarson’s Malt Vinegar

Malt Vinegar


  • 450g green beans, courgettes & capers cut into bite sized chunks
  • 450g red chillies, red pepper & red onion cut into bite sized chunks
  • 450g yellow peppers, baby sweetcorn and yellow courgettes cut into bite sized chunks
  • 3tbsp salt
  • 3 tbsp granulated sugar
  • 1.2L Pickling vinegar


  1. Put the green vegetables into one bowl, the red into another and the green into a third.
  2. Layer them with salt, cover and leave overnight.
  3. The next day, rinse the vegetables thoroughly and pat dry then pack them into sterilised jars.
  4. Put the vinegar and sugar into jug and stir to dissolve. Pour the vinegar over the vegetables until covered then put on the lids. Leave for a week before eating.