Summer Pickles
20 minutes, plus pickling time
Preparation Time
12 minutes
Cooking Time
4 cups pickling liquid


1 ½ cups (375 ml) water

3 cups (750 ml) apple cider or white wine vinegar

2 tbsp raw sugar

3 tsp salt flakes

1 tsp juniper berries, lightly crushed

Vegetable options

700 g baby carrots (approximately 2 small bunches), trimmed and halved lengthways

400 g baby yellow and red beetroot (approximately 1 small bunch of each), scrubbed and halved or quartered lengthways

100 g tiger beetroot (approximately 2), trimmed and sliced


  1. Place the water, apple cider vinegar, sugar and salt in a medium saucepan on high heat, induction setting 7 and bring to the boil.
  2. Add the juniper berries and reduce heat to induction setting 4 for 1 minute. Allow to cool for 5 minutes.
  3. Place the carrots and beetroots in separate glass dishes and top with the hot pickling liquid. Refrigerate for 2 hours.
  4. Serve as a side.

Hints and tips

  • The pickles can be stored in an airtight container in the refrigerator for up to 3 weeks.


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