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Quick Pickled Vegetables made with Colman’s White Vinegar

A bright, tangy, and crunchy medley of vegetables infused with the pure, balanced acidity of Colman’s White Vinegar — the perfect companion for rice dishes, wraps, or cheese boards.

Quick Pickled Vegetables made with Colman’s White Vinegar How-to Video

Ingredients

  • 1 small red cabbage, thinly sliced
  • 1 medium beetroot, julienned
  • 2 carrots, julienned
  • 1 red onion, thinly sliced
  • 2–3 red or green chillies, sliced
  • 1 capsicum (bell pepper), sliced
  • 500 ml Colman’s White Vinegar
  • 1 Tbsp sugar (optional, to balance acidity)
  • 1 tsp salt
  • Whole spices (optional – mustard seeds, peppercorns, or bay leaves)

Products Used

Colmans White Vinegar
Colmans White Vinegar
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Cooking Instructions

  1. Prepare the vegetables
     Wash and slice all vegetables thinly for even pickling. Arrange them in sterilised glass jars.
  2. Make the pickling brine
     In a saucepan, heat Colman’s White Vinegar with salt and sugar until just simmering. You can also add mustard seeds, peppercorns or a bay leaf for extra aroma.
  3. Combine
     Pour the warm vinegar mixture over the vegetables, ensuring they are fully submerged.
  4. Infuse
     Let the jars cool at room temperature, then seal tightly. Store in the fridge for at least 24 hours before serving to allow flavours to develop.

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