Balsamico & Basil Pickling Liquor

Balsamic vinegar (sulphites), water, sugar, salt, black pepper, basil, bay leaf.

Nutrient | Per 100g | Per serving (10g) | % DRI*

Energy | 640kJ / 153kcal | 64kJ / 15kcal | 0.8%

Carbohydrates | 16g | 1.6g | 0.6%

of which Sugars | 15g | 1.5g | 1.6%

Salt | 0.56g | 0.06g | 0.1%

Contains negligible amounts of fat, saturates and protein.

Once you've poured the liquor over your veg and sealed the jar, your pickles will keep for up to 12 months unopened in a cool, dark place. Once opened, pop them in the fridge and eat within 4 weeks. The flavour actually develops over time, so don't rush it.

Yes, but it's dead easy. Just wash your jars and lids in hot soapy water, rinse them, then put them in the oven at 120°C for 15 minutes. Or run them through a dishwasher cycle. That's it. No special equipment needed.

Yes! You can reuse the liquor for a second round of pickling, though the flavour will be a bit milder the second time. After that, don't chuck it. It makes a brilliant salad dressing, a marinade, or even a cocktail mixer. A splash of used Scotch Bonnet & Lemon liquor in a Bloody Mary is frankly irresponsible but highly recommended.

A 500ml bottle will pickle roughly 2kg of prepped veg. The 1L bottle does about 4kg. You want enough liquor to fully submerge everything in the jar, so don't overcram it.

Yes. All of our pickling liquors are 100% vegan and contain no animal-derived ingredients.

Nope. A jar, a knife, your veg, and a bottle of Sylt. That's your lot. A chopping board would help but we're not going to tell you how to live your life.