Vinegar Pickle – Agrodolce

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Vinegar Pickle – Agrodolce

Recipe – Vinegar Pickle – Agrodolce

by Sam Rogers

Gluten Free  |  Dairy Free  |  Nut Free  |  Vegan

Here’s a very basic and delicious sweet/sour vinegar pickle that couldn’t be much easier and is delicious.  This recipe is from Living Earth Farm.


  • Thinly sliced vegetables (try zucchini or capsicum)
  • 500ml white wine vinegar
  • 2 tablespoons salt
  • 2 tablespoons sugar (any sugar of your choice – white, raw, etc.)
  • Spices of your choice (try a piece of sliced onion, a few cloves of garlic, or whatever you’d like) 
  • A clean jar with lid (a wide mouth jar works well but any jar is fine)


  1. Take your clean jar, and add your spices to the bottom.
  2. Then, add your thinly sliced vegetables.  Fill to the top of jar and then pack it down.
  3. Heat your vinegar, with sugar and salt, to a minimum of 70 degrees c (you don’t need to boil it) and carefully pour over the vegetables in your jar.
  4. Fill to top of jar.  Give a bit of a jiggle to remove any oxygen bubbles. Cap tightly.
  5. Flip the jar upside down, and leave on the bench until cool.  The lid should contract and seal as it cools.
  6. When cool, flip the jar back upright, label, and store in the cupboard for 2 weeks before eating.  This allows the flavours to develop.
  7. These pickles are shelf stable and will easily store for several months.
  8. Enjoy!