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Get Pickled!

When it comes to being healthy, the hardest part is eating healthy and making something that actually tastes nice!

Not only can healthy eating be boring but it’s also expensive and you always find that the vegetables and salads you buy end up getting thrown away because they’ve gone out of date by the time you’ve come to using them, but there is a solution!

Pickled veggies are simple to make, delicious to eat, will liven up all sorts of dishes, are fat free and pickling makes food that usually lasts only 3 or 4 days, last –up to a few months!. It brings a whole new level of scrumptiousness to a boring vegetable, and you can add extra flavours too such as garlic, chilli flakes, coriander seeds etc. You can buy frozen bags of vegetables, which are picked in their prime, for around £1.00 from most supermakerts and get enough to fill a few containters. To make a simple but effective pickling liquor just

  • 500ml water

  • 250ml white wine vinegarImage-1

  • 125ml sugar

Into a sauce pan and bring to the boil.

Grab a sealable container and but your frozen vegetables inside, then pour over the hot pickling liquor and close the container. That’s it! That’s all the hard work done!

All you need to do is leave it overnight and it’s ready.

They’re really great to have in a salad with steak, chicken or prawns, even better if you replace the
salad for noodles. You can even cut the vegetables into little matchstick like shapes and have them on their own as a snack!

Here’s a recipe a idea that you can try out at home!



  • 250g lean flank steak or chicken

  • 2 teaspoons coriander seeds (optional)

  • 250g medium noodles

  • 3 teaspoons of olive oil

  • 1 red or white onion

  • 2 cloves of garlic

  • small piece of fresh ginger

  • 3 tablespoons soy sauce

  • 1 lime

  • 1 fresh red chilli

For this recipe we're going to use Steak. Slice the steaks into finger-sized strips and season with salt and pepper. With the coriander seeds pound them in a pestle and mortar, or bash with the bottom of a sauce pan, until fine. Sprinkle over the steak so they stick to it and give it a lovely, fragrant flavour (remember this is optional).

Drop the noodles into a pan of boiling salted water and cook until just tender. Drain and return to the pan. Cover to keep warm. Peel and finely slice the onion, garlic and ginger. Heat up and large frying pan, or a wok, and pour in the olive oil. Add the onion, garlic, ginger and cook until the onions have softened slightly. Add the seasoned steaks to the pan and cook for 1 to 2 minutes. Chuck in the pickled vegetable and cook for a further 2 mminutes. Pour in the soy sauce and toss in the pan until everything is well coated, then serve with the noodles. Cut the lime and squeeze over, and finely slice the chilli and sprinkle over the top.

Nutritional guidelines Per 340grams of pickled vegetable.

Calories 42
Fat 0.26
Carbs 9.27
Protien 1.68

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