I’ve had the pleasure of catching up with my friend Neha Sen. She has cooked for me a few times and the food has always been amazing. Her homemade pickles really caught my attention. I’m not confident I have the skills to replicate some of her other dishes. But these pickles however… I can do ’em! How hard can they be? Right?
In this video, Neha Sen (of Masterchef Australia fame) shows me how to do some simple homemade pickles.
Read on below for the full recipe.
- White Sugar
- White Vinegar (or Apple Cider Vinegar)
- Cucumber/Carrots (or any other vegetable you wish to pickle)
- Sterilised Glass Jar
- Make sure your Glass Jar is sterilised before using it for pickles. To sterilise your jar, boil some water and pour into the jar. Let it sit for a few minutes. The jar will be hot so be careful when handling it.
- Prepare the cucumber and carrots by making about 3mm slices. In this recipe, we used a peeler to do this. We did not use the soft watery core of the cucumbers. The cucumber core tends to get too soggy and will make our pickle solution very cloudy. We ate the core as a snack instead 🙂
- The pickle solution is about 2/3 vinegar and 1/3 water. Heat the solution in a saucepan and add sugar and a little salt. Stir to dissolve the sugar and salt. Aim for a sweet and sour flavour. No need to bring to a boil.
- Place prepared cucumber and carrots in the sterilised jar. Add the pickle solution. Make sure all the vegetables are submerged in the liquid.
- Store in the fridge for 1 week.
The pickles will last for about 6 months and is great for a snack, or addition to a sandwich/burger.
Thank you so much to my friend Neha for taking the time. Neha makes amazing chutneys and ice-cream! She has introduced many locals, including myself, to modern Indian flavours. Check her page out to to see more recipes and find out where you can find her amazing products.