Healthy Eating…..Just Pickled!

Oh my, have I been busy pickling this week.?

I have pickled cucumbers ( 2 ways), jalapenos, garlic and cabbage.

Pickled Cucumbers:


I used 4 cucumbers ( they are short) ones here not like the ones we used to get when in the UK although I have discovered Japanese cucumbers and they are nice, crispy and very similar to the cucumber I know and love.

The cucumbers here are much smaller with larger seeds in the centre and not quite as crispy and flavoursome. In fact, I think I prefer them pickled.

Lets Pickle!

  •  4 cucumbers peeled and thickly sliced
  • 1 large Onion peeled and sliced.
  • 3 cups of vinegar.
  • 1/4- 1/2 cup of sugar or sweetener of your choice. I only used a 1/4 cup of sugar and some salt to season as required.
  • 1 cup of water.

Whisk vinegar, sugar and water together in a jug. Put alternative slices of cucumber and onion in pre-sterilised jars, then pour the vinegar mix over the cucumber and onion making sure to cover completely.

Screw the lid down tightly and refrigerate they will be ready to eat in 2 days in fact if you leave these too long they get too vinegary. They are really a quick pickle recipe.

If you missed my previous pickled cucumber recipe then here it is 🙂

Pickled Dill cucumbers. 

  • 3 medium cucumber
  • 1 large Onion thinly sliced.
  • 85g sea salt flakes (essential- table salt will render your efforts inedible)
  • 500ml cider vinegar
  • 250g granulated sugar
  • 1 tsp Coriander seeds
  • 2 tsp yellow mustard seed
  • 1 tsp peppercorn
  • 1 tsp ground turmeric
  • small bunch dill

Wash the cucumbers, split along their length and scoop out the seeds. Cut each half into finger-length chunks, then cut into 5mm strips. Mix with the onion and salt in a large bowl, cover and leave to soak overnight.

Next day, drain the juices, rinse the vegetables in cold water and drain well. Put the vinegar, sugar and spices into a very large saucepan and heat gently until the sugar has dissolved. Simmer for 5 mins to let the flavours infuse.

Add the vegetables and bring the pan to a rolling boil over a high heat, stirring now and again. Boil for 1 min, then remove the pan from the heat. Tear in the dill, then pack into sterilised jars making sure that no air bubbles are trapped. Store in a cool, dark place until ready to use.

in jars..pickled

I also had a lovely message today from a lady who had made the recipe and said they were lovely and it was a great recipe and to keep writing …How lovely was that?  It really made my day…

Pickled Garlic:

Pickled Garlic

  • 8-10 garlic bulbs
  • 500 ml white wine vinegar or apple cider vinegar
  • 90 gm sugar
  • 1 tsp salt…I always use salt mined here locally or Himalayan salt.
  • 1 tsp per jar of either mustard seed or fennel seeds (optional)
  • 2 x 250-300 ml jars with good lids

Separate the bulbs of garlic into cloves and peel.

In a saucepan bring the vinegar, salt and sugar to the boil, stirring occasionally to make sure the salt and sugar are dissolved. Add the garlic cloves to the pickling liquid. Bring it back to the boil and simmer for five minutes.

Transfer the garlic cloves to sterilised jars. Add the mustard or fennel seeds if using. We actually couldn’t decide Fennel or mustard seeds so I normally do some of both they are equal in taste to us. Carefully fill the jars with the hot pickling liquid. Seal.

The garlic will be ready to use in about a week but improves over time.

Pickled jalapenos:

Pickled Jalapenos

This recipe was given to me by a Texan friend and it has carrots in the Jalapenos something I hadn’t thought of. His mum’s recipe and they are the best ones. The carrots taste lovely pickled with the jalapenos. It is our go to recipe and I make them all the time …The current batch has some blow your head of Jalapenos isn’t it funny how they vary in heat just like chillies. But pickled they are oh so scrumptious.


  • 10 large Jalapenos sliced into rings.
  • 1/2 to 1 carrot sliced into rings.
  • 3/4 cup of water.
  • 3/4 cup of distilled white vinegar.
  • 3 tbsp white sugar.
  • 1 tbsp salt.
  • 1 clove garlic crushed.
  • 1/2 tsp oregano.

Let’s Pickle:

Combine water, vinegar, sugar, salt, garlic and oregano in a saucepan over high heat. Bring to the boil.

Add carrots bring back to boil and lower heat slightly, cook for 5 minutes. Stir in Jalapenos and remove the pan from heat. Allow cooling for about 10 minutes.

Pack carrots and Jalapenos in sterilised jars using tongs. Cover with vinegar mix or put in sterilised storage container and keep in the refrigerator.

Thai Pickled Cabbage ( Pak Dong)


  • 1 white cabbage. cut or torn into pieces.
  • 8 large spring onions chopped
  • Coarse Salt.

Let’s Pickle:

Pickled cabbage is very easy to do and there are many variations I have seen it with fresh chillies. It can also be made with Chinese cabbage or Pak Choy..Our preference is just plain old white cabbage and spring onions it is quick, easy and very moreish it can be eaten on its own, stirred into soup or with a curry as an accompaniment. It doesn’t last long here at all as our little granddaughter loves it and just eats it on its own.

To Pickle:

Layer Cabbage, Onions and salt in the dish add a little water. Mix it all together with your hands.

We then leave the dish covered on the kitchen top or in the sun for 1 day.

Then drain and lightly rinse and add more salt if required. Cover and leave for 2/3 days or until it reaches your ideal taste. With pickled cabbage, it is purely down to personal taste some like it saltier than others. Just play with it and you will soon discover your ideal version.

Then refrigerate and enjoy!


All images are mine and from my own photo collection.

I do hope you enjoyed this pickle of a post…it reminds me of the song of Peter Piper who picked a peck of pickled peppers..try saying that quickly…lol

Also when I was a little girl…I am not telling how many years ago…My nan used to give me the liquid from the greens when she cooked them…although I will say they massacred them lightly steamed veg then it was cooked for at least an hour and she added vinegar to the green juice…It was such a treat though I loved it!

Can anyone else remember that?

If you enjoy my posts then please share or reblog it makes this whimsical English lady very happy and if you comment I will always reply back..I love comments and making new friends and exchanging recipes and tips…I love it!

So enjoy those pickles..always in moderation of course as vinegar is a fermented food, so if you suffer from gout be careful as too much will aggravate your condition otherwise the vinegar in pickle juice is actually good for the digestive system. “It encourages the growth and healthy balance of good bacteria and flora in your gut”

You didn’t think you were going to get away without a little bit of a Healthy Eating Talk, did you?

I am sure or I know there are lots of other benefits of pickles and a few downsides and all that is for another time and post just enjoy those pickles in moderation as with everything.

Until next time stay safe, have fun and laugh a lot as laughter is the best medicine you know…Happy endorphins, the body’s natural feel-good chemicals which in turn make you feel relaxed.

Love you all…..




42 thoughts on “Healthy Eating…..Just Pickled!

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  4. Mary Smith

    My dad used to drink the water cabbage had been cooked in – said his always gave him when we was a boy saying it was a shame to pour it down the sink as all the goodness was in it. This is probably true as the cabbage would have been boiled to death. I’ve never tried pickled garlic but I recently made several jars of bread & butter pickle with cucumber.

    Liked by 1 person

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      1. CarolCooks2 Post author

        We do one using dark greens with salt and the longer you leave the more sour our little grandaughter eats bowls of it ..she loves it ..I hope you enjoy…I can send you the recipe if you like 🙂 x

        Liked by 1 person

      2. CarolCooks2 Post author

        Layer Cabbage, Onions and salt in the dish add a little water . Mix it all together with your hands. Drain and lightly rinse and add more salt and a little water Cover and leave for 2/3 days or until it reaches your ideal taste. With pickled cabbage, it is purely down to personal taste some like it saltier /sour than others. Just play with it and you will soon discover your ideal version.
        Then refrigerate and enjoy! Do not put in fridge before it is sour enough as it stops the fermentation. Enjoy! It is quite hot here so ours turns sour after a few days you may need to leave yours longer if it sin’t so hot there 🙂 x

        Liked by 1 person

      3. koolkosherkitchen

        I’ve seen this recipe on your site, Carol, and thank you for repeating it. I pickle cabbage all the time, but the Russian way, without onions and with grated carrots, sometimes adding a handful of cranberries. That’s tomorrow’s project: making it your way, with spring onions.
        Have you ever pickled kale or chard?

        Liked by 1 person

      4. CarolCooks2 Post author

        Yes we did some last week using kale using the same recipe we use onions when we pickle white cabbage ( Pak Dong) but no onions when we do kale ..chard is not overly common here although becoming more so I haven’t pickled chard yet!..Carrots or cranberries sound like one to try… Lils likes just kale pickled she eats it by the bowlful it never lasts long here…x

        Liked by 1 person

      5. CarolCooks2 Post author

        update…It is mustard greens my daughter in law uses I thought it was kale as kale here is slightly different to kale you get in the uk..Mustard greens are similar to chard here I think 🙂 But they only use salt some people use sugar as well and some use rice cooking water or sticky rice but my Thai family only use salt. So many different permutations isn’t there 🙂 x

        Liked by 1 person

      6. koolkosherkitchen

        Thank you for clarification, dear Carol. I’ve never used mustard greens; perhaps it’s time to try now. I only use salt in all my pickling, even though some Russian recipes call for sugar in pickled cabbage.

        Liked by 1 person

      7. CarolCooks2 Post author

        I didnt know I was eating them always do the pickling ..Tik just always does the cabbage pickles ..I find all the variations interesting maybe as Russia is much colder the sugar is necessary to get a good fermemtation…x

        Liked by 1 person

  14. CarolCooks2 Post author

    Reblogged this on Retired? No one told me! and commented:

    If you are running out of time and forgot to do the pickles these are quick to do and can be eaten more or less straight away or after a few days…I am off to pickle some more Jalapenos as they keep eating them I need a big Chrismas fridge with a lock…haha


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  16. cookwithreena

    Lovely….Carol. This post has solved my problem of pickling cucumber. Please let me know the shelf life of both type of cucumber.(old post & the recent one). Do I need to keep it in fridge???


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