Recipes Christmas Summer pickles
Summer pickles

Summer pickles


Makes 1½ cups

These simple, pickled vegetables round off a traditional relish tray or can be served as an appetite-whetter. The recipe can be improved with celery hearts that yield larger, paler slices than stalks. Red chillies create a pretty colour contrast, but any hot chillies will work well in the recipe. The pickles will keep up to two weeks refrigerated. 

Bring rice vinegar, chillies, dill sprigs, pickling spice and a quarter cup of water to boil in small saucepan. Reduce heat to low, and simmer 5 minutes. Remove from heat.

Place celery pieces in glass jar or other glass container. Pour hot pickling liquid (including chilli slices and seeds, and dill sprigs) over celery. Cool 1 hour, then cover and refrigerate until ready to serve.

Adapted from a recipe by Vegetarian Times


  • 1 C of vegetables (celery, carrots, cauliflower), chopped into 5 cm pieces
  • 1 C seasoned rice vinegar
  • 2-3 red jalapeño chillies, stems removed, seeds left intact, and thinly sliced
  • 4 sprigs fresh dill
  • 2 Tbsp pickling spice mix
  • Other relishes, crackers for serving
Try plant-based!

Take the Dairy-Free Challenge

Moving away from dairy is a choice that benefits animals, our planet and our health. There’s never been a better time to go dairy-free. Whether you’re looking for tips on the best plant-based cheese or ice cream or on the lookout for new dairy-free recipe ideas, we’ve got you covered!

Donate today

Help us continue helping animals in need

As a charity, SAFE is reliant on the support of caring people like you to carry out our valuable work. Every gift goes towards providing education, undertaking research and campaigning for the benefit of all animals. SAFE is a registered charity in New Zealand (CC 40428). Contributions of $5 or more are tax-deductible.