How to Start Pickling Without Any Fancy Equipment

Pickling is one of the easiest ways to preserve food — and you probably already have everything you need.

In Latin America, curtido or encurtido. Whether it’s onions, carrots, chillies or cabbage, families pickle whatever they’ve got, often with the peel still on. Works with ANY leftover peel.

What You’ll Need:

• Clean jam jars with lids

• Vinegar (white or apple cider)

• Salt

• Water

• Sugar (optional)

• Fresh veg (like cucumbers, onions, or carrots)

• Garlic, herbs, peppercorns (optional)

How To:

1. Wash and chop your vegetables. Thin slices work well.

2. Sterilise your jar — pour in boiling water and let sit for a minute.

3. In a pan, bring to a simmer:

   • 1 part vinegar

   • 1 part water

   • 1 tbsp salt per cup of liquid

   • 1 tbsp sugar (optional)

4. Pack your jar with veg and herbs/spices.

5. Pour the hot brine into the jar to cover the veg.

6. Let it cool, seal with lid, and refrigerate.

That’s it. You’ve got pickles! They’ll be ready in 24 hours and keep for a few weeks in the fridge.