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1 bunch baby carrots

2 lebanese cucumbers

1 bunch baby leeks

3 garlic cloves

2 cups Apple Cider Vinegar

2 tbsp Jaggery (sugar)

1 tbsp Rosemary, Thyme & Juniper Berry Sea Salt

150 ml water

How to create …

Wash & scrub (if necessary) the vegetables. Trim the stems and slice the cucumbers.

Arrange vegetables & garlic cloves in one large or several small airtight jars.

Combine the apple cider vinegar, jaggery, herb salt and water in a jug and stir until dissolved.

Pour over the vegetables making sure they are fully immersed, seal the jar, then slowly move the jar around to mix the ingredients.

Stand in a cool dark place for at least two weeks or for up to 6 months (unopened). Once opened, pickles will keep in the fridge for approximately 3-4 weeks

Tip:  Feel free to experiment with your pickling by taking advantage of seasonal produce. Don’t limit yourself! This recipe is one example of what you can enjoy.

This article was published on Friday 07 August, 2020.
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