Bush Pickled Vegetables

An earthy tasty pickling mix that features Australian native thyme. This recipe uses a delicious native thyme vinegar, available from Saltbush Kitchen. You can use many different vegetables for this recipe, my favourites are carrots & beetroot.

This recipe makes quite a lot of pickles, about 750ml of pickles. They keep really well in the fridge and are great for the warmer months for all those salads and BBQs.



  • Place all ingredients except the vegetables in a bowl. Whisk to combine and dissolve the sugar. Peel and slice vegetables julienne style. Add vegetables to vinegar.
  • Store in an airtight container in the fridge making sure the vegetables are submerged in the liquid.

Enjoy with cheese and meats, on sandwiches and on salads.

Bush Pickled Vegetables

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