My Pretty Pink Quick Pickled Vegetables preserve beautiful @PeachicksBakery  No17 allotment vegetables to enjoy year round.  Jars of Crisp, crunchy veggies, preserved at their best in a delicate pink Apple Cider Vinegar pickling liquid. The Freefrom Gang are back once again celebrating all things seasonal with a bounty of #FreeFromHarvest recipes.  My contribution comes straight from our plot to your plate and makes stunning yet simple edible gifts for family & friends.
Print Recipe
5 from 4 votes

Pretty Pink Quick Pickled Vegetables

Eat your lovely homegrown veggies year round with these Peachicks' No17 Pretty Pink Quick Pickled Vegetables.  A beautiful way to preserve & enjoy your beautiful produce long into the winter months!  Crunchy, Crisp slices of delicious veggies in a delicate pink pickling liquid, subtely flavoured with mint! Stick to single flavoured jars or mix it up - the choice is yours!  Pickled Veggies are a Peachick School Lunchbox favourite that is also pretty enough to give for gifts too!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Cuisine: American Seasonal, British Seasonal
Keyword: Allotment Veg, Pickling Liquid, Preserving, Quick Pickling
Servings: 3 Kilner Jars
Author: Midge @ Peachicks' Bakery


For the Veggies

  • 1 Onion
  • 1 Baby Courgettes
  • 1 Yellow Courgette
  • 6 Round Salad Radishes
  • 1 Corn on the Cob
  • 5 Chard Stalks
  • 8-10 Runner Beans
  • 2 tbsp sea salt

For the Pickling Liquid

  • 750 ml Apple Cider Vinegar
  • 50 g Granulated Sugar
  • 1 Tbsp Black Peppercorns
  • Spices (garlic powder, black mustard seeds)


  • Sterilize & dry your jars - I just put ours in the dishwasher! 
  • Chop, slice or dice your veggies and put in a large bowl with the sea salt crystals.  Leave while you boil the pickling liquid.
  • In a large saucepan (NOT COPPER!) pour in the vinegar, sugar, peppercorns and spices if you are using them.  Bring to the boil.
  • Pack the veggies into the jars, right up to the top.  Pour over the hot pickling liquid, enough to cover the veggies and leave to cool before sealing the lids.
  • Store in the fridge for up to 5 months, discarding if the veg becomes slimy or the liquid is cloudy or becomes mouldy.