A blog full of food with a little craftyness thrown in!

Buffet Pickles

After the success of my Pickled Onions post, Sarson’s kindly sent me some more vinegar and a jar to make some more pickled delights, and these light, sweet and salty buffet pickles are the result.

My buffet pickles are great served with cold meats, cheeses and other ‘buffet’ type foods. They are an essential addition to Christmas Day evening buffets and those long, slow buffets on Boxing Day too.

I love using Sarson’s pickling vinegar for these kinds of pickles as it is already spiced, making it super super easy! These pickles are not the kind you can keep in the cupboard for years to preserve; they are a lighter pickle that will need to be kept in the fridge but will last a good couple of months at least.

Any crunchy veg you like to eat raw will be great for this. I’ve used green and yellow pepper, onion, cucumber, cauliflower and broccoli as that’s what was in my fridge. Experiment and see what happens! Be careful of red veg though, it’ll turn the whole jar pink; not necesserily a bad thing but definitely worth knowing.

I have deliberately tried to chop the veg differently too; some is fine and some thick, some large chunks and others are much smaller. This adds interest in terms of texture and also flavour as the vinegar will penetrate more/less. You’ll see I’ve used a nifty crinkle-cut knife to cut the cucumbers too. I love that little knife and mine is from Andrew James.

print recipe

Buffet Pickles
Simple and quick pickled veg, delicious with cold meats and buffet foods.
  • 1l Kilner jar (or similar), sterilised
  • 300ml boiling water
  • 600ml Sarson’s pickling vinegar
  • 1 tbsp sugar
  • 1 tbsp sea salt
  • Assorted crunchy vegetables
1. Sterilise your jar using your preferred method and leave to cool. 2. Pour the boiling water into a jug and add the salt and sugar. Once dissolved, add the vinegar.3. Add the chopped vegetables to the jar, pushing down to fill all the gaps as much as possible.4. Cover the veg with vinegar to the neck of the jar and seal. Can be eaten right away or will mellow with time. Store in the fridge and use within 2 months.
Total time: Yield: 1 large jar of pickles.

Disclosure: Sarson’s kindly sent me a jar and some pickling vinegar to experiment with for this post. I was not paid for the post and any opinions expressed are my own. I paid full retail price for the Andrew James knife and, again, opinions expressed are my own.

6 thoughts on “Buffet Pickles”

Leave a Reply

Your email address will not be published. Required fields are marked *