Apple Cider Vinegar Pickled Vegetables

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30 Minutes
8 Cookies


  • ½ kilogram of peeled and sliced vegetables such as cucumbers, carrots, radish, red onions, cauliflower, cabbage
  • 2 clean glass or ceramic jars
  • 1 cup Bagrry’s Apple Cider Vinegar with Mother
  • 1 cup water
  • ¼ cup raw sugar
  • 1 tablespoon salt


  • Pack the vegetables into the jars as tightly as you can without smashing, leaving ½ inch of space at the top
  • Make the brine. Place the vinegar, water, sugar, salt, and mustard seeds in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar.
  • Add the brine to the jars. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if needed.
  • Tightly seal the jars. Let the jars cool to room temperature.
  • Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 24 hours before using.