Easy Pickling Brine | Products | Greggs

Recipe

1. Place all ingredients into a saucepan. Stir over medium heat to dissolve the sugar and salt. Bring to the boil. Remove from the heat and allow to cool.

Cucumbers:

Slice Lebanese cucumbers lengthwise – a mandolin is a good utensil to use for this. Pack into sterilised jars*. Pour in the cooled pickling brine. Refrigerate for 1-2 days before using. These will keep for 2-3 weeks in the fridge.
Use in sandwiches and burgers.

Baby Carrots:

Wash and trim the baby carrots. Bring a pot of water to the boil. Put in carrots and bring back to the boil. Blanch for 30 seconds. Drain and plunge carrots into ice cold water to cool. Pack into sterilised jars*. Pour in the cooled pickling brine. Refrigerate for 1-2 days before using. These will keep for 2-3 weeks in the fridge.
Great on antipasto platters or add to salads for extra flavour.

Red Cabbage:

Thinly slice red cabbage with a mandolin or sharp knife. Pack cabbage into sterilised jars*. Pour in the cooled pickling brine. Refrigerate for 1-2 days before using. These will keep for 2-3 weeks in the fridge.
Add to burgers or mix in with your favourite coleslaw.

Cauliflower:

Cut cauliflower into small florets. Bring a pot of water to the boil. Put in cauliflower and bring back to the boil. Blanch for 30 seconds. Drain and plunge cauliflower into ice cold water to cool. Pack into sterilised jars*. Pour in the cooled pickling brine. Refrigerate for 1-2 days before using. These will keep for 2-3 weeks in the fridge.
Great added to antipasto platters or add to your roasted vegetable salad.

* To sterilise jars, wash in hot soapy water. Rinse well and then place upside down in a 140°C oven for 15-20 minutes until they are dry.