If you’ve ever found yourself staring at a sad, half-used bunch of veggies in the fridge or a fruit bowl full of bruised apples, you’re not alone. Food waste is a common problem in Australian households, especially for those of us who remember the days when ‘waste not, want not’ was a way of life.
But what if we told you that those limp carrots, wrinkled apples, and leftover veggie stems could be transformed into something delicious, all while saving you money and adding a burst of flavour to your meals?
Welcome to the wonderful world of homemade pickles and chutneys—a time-honoured tradition that’s making a comeback, thanks to food lovers like Alex Elliott-Howery, co-founder of Cornersmith and author of the new book Pocket Pickler. Not only are pickling and chutney-making easy and satisfying, but they’re also a fantastic way to stretch your grocery budget and reduce food waste.
Let’s face it: store-bought pickles and chutneys can be expensive, and they often contain more sugar, salt, and preservatives than you’d like.
By making your own, you control the ingredients, the flavour, and the cost. Plus, it’s a great way to use up odds and ends from your fridge or pantry—think beetroot stems, cauliflower leaves, or those apples that have seen better days.
Ready to give it a go? Here are two simple recipes to get you started.
Quick kitchen-scrap pickle: A no-fuss way to rescue veggies
If you’re new to pickling, start with a quick kitchen-scrap pickle. There’s no need for fancy equipment or sterilising jars—just a clean container and a few basic ingredients. This method is perfect for using up the last of your veggies at the end of the week, and the pickles will keep in the fridge for up to two weeks.
Make the brine by combining ½ cup of vinegar (such as white wine, rice wine, apple cider, or red wine), 1 cup of very hot water, 2–3 tablespoons of caster sugar, and 2 teaspoons of salt in a jug, stirring until the sugar and salt dissolve.
In a clean, non-reactive container, add 1 cup of thinly sliced vegetables—carrot, cucumber, beetroot, cauliflower stems, broccoli stalks, kale stems, or any mix of what you have on hand—along with 1 teaspoon of spices like mustard seeds, peppercorns, coriander seeds, or slices of fresh ginger, chilli, or a bay leaf.
Pour the hot brine over the vegetables, making sure they’re fully submerged. Let the mixture sit for at least 20 minutes, then cover and refrigerate. The pickles will keep in the fridge for up to two weeks.
Tip: If you have leftover brine from a jar of store-bought pickles, don’t throw it out! Gently heat it and use it for your own quick pickles.
Rescued apple chutney: Turn tired fruit into a tangy treat
Chutney is another brilliant way to use up fruit that’s past its prime. This rescued apple chutney is a family favourite, but you can swap in pears, plums, or even pumpkin if that’s what you have on hand. The spices are flexible, too—use whatever’s lurking in your pantry.
To make rescued apple chutney, heat 3 tablespoons of olive, sunflower, or vegetable oil in a saucepan over medium heat and sauté 1 thinly sliced small onion with 1 teaspoon of salt until the onion is soft and sweet.
Add 1 teaspoon of mustard seeds (brown or yellow), ½ teaspoon of ground cinnamon, a pinch of ground cloves (or 2 whole cloves), a pinch of cayenne pepper, and 1–2 tablespoons of grated fresh ginger, stirring well to combine the spices.
Then, add 3 roughly chopped apples (skin on), ½ cup of vinegar (red wine, white wine, or apple cider), and ¼ cup of sugar.
Lower the heat and let the mixture simmer gently for about 20 minutes, or until it becomes thick and glossy. If it looks too dry, add a splash of water.
Taste the chutney and adjust the spices or sweetness as needed. Once slightly cooled, spoon the chutney into a clean jar or container and store it in the fridge for up to a month.
Whether you’re new to preserving or simply looking for a practical way to reduce food waste, homemade pickles and chutneys offer a creative, cost-effective solution that anyone can try at home. With just a few basic ingredients and a little time, you can turn everyday produce into something flavourful and satisfying.
Have you ever tried making your own pickles or chutneys? What ingredients do you like to use? Do you have a go-to recipe or family favourite you’d be willing to share? We’d love to hear your thoughts, tips, or experiences in the comments below.
Also read: Comfort food for six: Australian cook shares $4-per-serve winter warmer
