Ingredients
- Makes 1 litre jar
- For the Pickling Brine
- 2 cups white vinegar
- 2 cups water
- 2 Tbsp sugar
- Coarse salt
- 1 tsp whole black peppercorns
- 4 fresh bay leaves
- ½ tsp celery salt
- ½ tsp coriander seeds
- Pinch chilli (optional)
- 4 fresh bay leaves
- Vegetables
- 1 bulb fennel, tops removed and cut into thin wedges
- 1 carrot, cut into sticks
- 1 red pepper, seeds removed and cut into 4-6 pieces
- 1 cup cauliflower florets
EASY PICKLED VEGETABLES
Method
- Wash and sterilise the jar and lid
- Prepare all the vegetables and set aside
- In medium sized saucepan add the vinegar, water, sugar and salt and bring to the boil
- Add the peppercorns, bay leaves, celery salt, coriander, chilli and bay leaves
- Bring back to the boil
- Add the prepared vegetables and cook for 2-3 minutes
- Remove from the heat and drain off the brine, but make sure you keep the brining liquid! Place the clean jar over a plate and fill with the hot vegetables
- Pour over the hot brining liquid so that it overflows
- Seal with lid and wipe the jar clean
- Store in the fridge when cold for up to 8 weeks
Comments
This method of pickling is one of the first I ever did as a young chef. It is a great recipe as you can adapt the vegetables to suit the seasons. Also you can mix up the array of herbs and spices to create your own personalised jars.
Thanks to WAIRUNA ORGANICS – carrots, BRYDONE GROWERS – fennel, and to MCARTHURS BERRY FARM – cauliflower, for providing the ingredients used in the demonstration at the market
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