How to make easy, basic pickles

Now that home preserving is back in fashion - in a big way - it's the perfect time to get your pickle game on. There's nothing quite like a homemade pickle and so this is the project you need to take on this weekend. It's quick, easy and oh so impressive. 

Even better, you can listen to the 9Honey Kitchen food podcast 'What the F is for Dinner' right here as Food Editor Jane de Graaff chats with queen of pickles and preserving, Alex Elliott-Howery from Sydney's Cornersmith.

What you'll need for basic pickling

• small
• saucepan
• spoon
• sterilized jars with lids

Ingredients:

• 1 cup apple cider vinegar
• 1 cup water
• 2 teaspoons salt
• 1 tablespoon sugar
• vegetables and herbs for pickling

Method:

1. Combine apple cider vinegar, water, sea salt, and sugar in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Set aside to cool. 
2. Pack vegetables and herbs into sterilised jars, making sure there is 2cm of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can.
3. Pour cooled pickling liquid into the jars to just above vegetables. 
4. Gently tap the jars against the counter a few times to remove any air bubbles. 
5. Seal lids and refrigerate for at least 48 hours before opening jars to sample.