Learn Effie's tricks to making a fantastic Veggie Preserve.

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Mixed vegetables, chopped or whole
2 1/2 litres water
1/2 litre white vinegar
1/2 cup sea salt
Juice of 1 lemon (for enhancing veggie colours)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the brine
Put the water, vinegar, salt and lemon juice in a pot and bring to the boil. Remove from heat and allow to cool.

To preserve the vegetables
Place mixed vegetables in sterilised jars. Effie likes cucumber, tomato, capsicum, celery, pickles, onion, parsley and carrot for this recipe. Fill jars with brine and seal tightly with lids. Your vegetables should be ready to eat in approximately two weeks.

Whole vegetables last in the jar for up to 2-3 years. Cut vegetables last up to 8-10 months.