Simple Steam Oven Pickled Vegetables

assorted pickled cucumbers in tall mason jars, on a wooden board.

5 from 2 votes

Simple Steam Oven Pickled Vegetables

These pickled vegetables are easy to make using your steam oven, and once made will keep in a cool pantry for at least several months. They taste good after a few days but best after a couple of weeks, and they’re an excellent gift.

Prep Time20

Cook Time1

Total Time1 20

Course: Food Gift, Side Dish, Snack

Cuisine: European, Western

Keyword: pickled vegetables, pickles, steam oven pickles

Servings: pint jars

Calories: 220kcal

Ingredients

8 cups vegetables chopped volume; any selection of fresh vegetables - try carrots, cauliflower, green beans, peppers, cucumbers or zucchini, or a mixture - washed and cut into bite sized pieces or slices
3 tsp mustard seeds
2 tsp cumin seeds
2 tsp fennel seeds
3 Tbsp dill fresh, roughly chopped
4 dried chilis optional
2 ½ cups white vinegar 625ml
1 ½ cups water 375ml
2 Tbsp fine salt
6 Tbsp sugar

US Customary - Metric

Instructions

If you haven’t already, make sure your jars and lids are sanitized (you can do this in your steam oven by running clean jars through a straight steam setting for 20 minutes). Set them out ready to fill on a baking pan.
Pack the jars with vegetables. They should be fairly tightly packed but without squashing and bruising, as this will damage the veg and you’ll end up with soggy pickles. Leave about 1/2"inch/1.5cm headroom at the top of each jar.
8 cups vegetables
Mix all the spices together and divide evenly between the jars. If you’re using whole chillies try to slide them down in between the vegetables so they don’t float.
3 tsp mustard seeds, 2 tsp cumin seeds, 2 tsp fennel seeds, 3 Tbsp dill, 4 dried chilis
Mix the vinegar, water, salt and sugar together in a jug, stirring until the salt and sugar dissolve. Carefully pour the mixture into the jars, filling to just above where the vegetables sit, then put the lids on.
2 ½ cups white vinegar, 1 ½ cups water, 2 Tbsp fine salt, 6 Tbsp sugar
Put the jars into your steam oven and set to 185°F/85°C, steam setting (100% humidity). Cook for 1 hour, then turn off the oven and leave the jars inside to cool to room temperature.
Store your pickles in a cool, dark place for up to 6 months. If you like them vinegary you can eat them straightaway, but they’ll be more mellow if you wait a couple of weeks. Opened pickles will keep in the fridge for a few weeks.

Notes

Any clean glass jars with undamaged or new lids will work; the size won't make a lot of difference to the cooking/processing time in this recipe.
Feel free to use other vegetables and aromatics. The sky's the limit! I've added sliced onions and garlic to the vegetables on occasion, and have also pickled fresh asparagus, beetroot, broccoli, peppers and chopped cabbage with general success (the broccoli was not my favorite but you do you!).
These have never made it past 6 months in my pantry but I suspect they'd keep unopened for longer if the temperature is cool and constant.

Nutrition