Pickled Vegetables

A perfect addition to your next antipasto platter or cheeseboard. Try serving with cold cuts of meat and fresh crusty bread for a quick and tasty lunch.

Makes 1 - 2 large jars
Prep Time:
Cook Time:

How to Cook

  1. Place the vegetables and Gregg's Natural Sea Salt in a heat resistant bowl. Cover with boiling water, leave for 10 minutes, then drain (but don't rinse).
  2. While the vegetables are standing; prepare the pickling liquid. Place the vinegar, sugar, Gregg's Pickling Spice and Bay Leaves in a saucepan, bring to the boil, then cool.
  3. Pack the vegetables and garlic cloves tightly into clean sterilised jars. Cover with the pickling liquid and seal the jars
  4. Leave in a cool dark place for about 5-6 weeks before eating.
  5. Serve, drained, alongside cold meats and on antipasti platters.


  • 8 cups pre-pared raw vegetables
  • 2 Tbsp Gregg's Natural Sea Salt
  • 3 cups white vinegar
  • ΒΌ cup sugar
  • 1 Tbsp Gregg's Whole Pickling Spice
  • 2 - 3 Gregg's Whole Bay Leaves
  • 4 - 6 whole garlic