Willy’s Guide to Pickling

Willy’s Guide to Pickling

Pickling with ACV
Beetroot pickle with Willy’s Apple Cider Vinegar

Pickling is the process of preserving food by either fermentation in brine or immersion in vinegar. The pickling procedure creates a delicious and refreshing tangy taste.  You can pickle a variety of vegetables, from courgettes to beetroot, from onions to cabbage… the options are endless!

What do you need?

  • Vinegar – our Willy’s ACV is great for pickling as it creates the perfect pickle flavour!
  • Sugar – white sugar is the typical sweetness for pickling.  However, for a slightly healthier alternative why not opt for substitutes like honey, or agave?
  • Salt – stick to pure sea salt if possible!
  • Herbs and spices – classic pickling spices and herbs include whole peppercorns, coriander seeds, mustard seeds, bay leaves, dill, red pepper flakes, and chilies.  However, pretty much any herb or spice can be used in your pickle recipes.
  • A jar – must be airtight to keep your pickles nice and fresh.



  • 120ml Willy’s Organic Apple Cider Vinegar
  • 40ml water
  • 1 cucumber
  • 2 garlic cloves
  • pinch of salt
  • 2 tbsp honey
  • 1⁄2 fresh red chilli (or chilli flakes)
  • 1 tsp black mustard seeds
  • 1 preserving jar


1. Heat the vinegar, water, salt and honey on a medium heat until the honey has dissolved.

2. Meanwhile, slice the cucumber in half to shorten and then slice lengthways to the thickness of a pound coin.

3. De-seed and thinly slice the chilli lengthways and thinly slice the garlic cloves.

4. Add the cucumber, chilli and garlic along with the mustard seeds to a pre-sterilised jar.

5. Add the vinegar liquid to cover the cucumber sticks (add extra vinegar if necessary).

6. Cool before storing in the fridge.

The pickle should keep for about a week.

Tag us in your pickle creations @willysacv.

Pickling guide with ACV
Willy’s Quick & Easy Pickle Recipe

Yours truly,


You may also be interested in