LEON x Too Good To Go Recipes
Zero Waste Quick Pickled Veggies
Too Good To Go have challenged us to share our best food waste tips here at LEON, and so we’re sharing our tasty Zero Waste Quick Pickled Veggies recipe with you.
If you have scraps of leftover veggies you can’t find a use for right now, you can pickle them so they last longer and add zing to your meals. By saving food from going to waste, your small action helps the planet. If we all work hand in hand, we can make a huge difference.
Ingredients
- Around 600g of veg scraps - think carrots, red onion, red cabbage, courgettes and cucumbers
- 500ml of vinegar of your choice
- 500ml of water
- 2 tsp salt
- 2 tbsp sugar
- 4 tbsp mustard seeds
- Optional: 1 tbsp of chilli flakes (or to taste 🌶🌶🌶)
Method
- Fill your heat-proof jar with your veggies, mustard seeds and chilli flakes
- Add your vinegar, water, sugar and salt to a pot and boil for 3 minutes
- Pour your liquid into your jar, submerging your veggies, but leaving 1.5cm space between the top of the liquid and the lid
- Seal well, shake and allow to cool before using
- Store in the fridge. They will last for around 3 weeks in the fridge (onions last less time, at 2 weeks) - as always, look, smell and taste to be safe, and ensure the jar is fully closed when putting back in the fridge.
By working hand in hand with Too Good To Go, we can make a difference for a cleaner, greener tomorrow.
