April 20, 2020
Serves: (as many as you like) Cooks In: 15 minutes
  1. Prepare the jars.Wash your jar, lid, and ring in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.
  2. Prepare the vegetables.Wash the vegetables. Peel the carrots and cut into sticks. Trim the end of beans and blanche for 1 minute in boiling water to preserve green colour.
  3. Add the vegetables.Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.
  4. Make the brine.Place the vinegar, water, salt, garlic, chilli, mustard seeds and half of the thyme in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt. Discard the thyme. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.
  5. Remove air bubbles.Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if necessary.
  6. Seal the jars.Place the lids on the jars and screw on the rings until tight.
  7. Cool and refrigerate.Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavour as they age — try to wait at least 48 hours before cracking them open.


  • About 3 carrots, peeled and cut into batons
  • 100g green beans, trimmed
  • ½ tsp yellow mustard seeds
  • 6 springs of thyme
  • ½ tsp chilli flakes
  • ½ tsp sea salt
  • 1 garlic clove, peeled and thinly sliced
  • 200 ml vinegar, (I used distilled white vinegar, apple cider, rice or white wine also fine, steer clear of aged or concentrated vinegars like balsamic or malt vinegar for pickling.)