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WELL PRESERVED

Cucumbers, carrots, cabbage, beetroot, beans, eggplant, broccoli, cauliflower, onions, garlic, radishes, ginger, chillies, peppers and more can all be preserved by pickling. Hard, crunchy vegetables like carrots and beetroot need to be cooked beforehand.

PICKLING METHODS

IN THE FRIDGE

This is the easiest method, as vegetables only require a day or two in acidic pickling brine before they can be eaten. While they don’t develop the deep flavour of fermented pickles, they are crunchier.

METHOD

. Pack

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