Quick Pickle


Preparation info

  • Difficulty


Appears in

Yashim Cooks Istanbul

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

  • About

All the deliciousness of pickled vegetables – but ready to eat in a few days. Pack a large jar with an assortment of vegetables, cut into nibble-sized pieces, along with a couple of bayleaves and some garlic cloves, sliced. Drop in a dried, or fresh sliced chilli if you like. You could use cauliflower, turnip, fennel, carrots, French beans, peas, peppers, chillis and even cabbage, in any variety you choose. You can sling everything into the jar or spend a happy afternoon slicing and arranging the pieces artistically.


  • salt
  • chopped vegetables a medley
  • bayleaves
  • garlic 2–3 cloves
  • fresh or dried chilli, whole
  • peppercorns 1tsp
  • coriander seeds 1tsp
  • star anise 1


  • Make a brine by boiling 3 tbsp of salt to every litre of water, along with a handful of peppercorns and coriander seeds, and a star anise. Boil for a few minutes, until the salt has dissolved, pour over the vegetables, and seal.