Ingredients
- 6 medium carrots, topped, peeled and cut into irregular-edged 1 inch chunks
- 2 large bulbs of fennel, cored and cut into chunky inch-thick wedges
- A bunch of radishes, topped, scrubbed and cut in halve or quarters depending on size
- 1 ½ c cider vinegar
- 1 ½ c water
- 10-12 garlic cloves
- 3-4 bay leaves
- 1T mustard seeds
- 3-4 black cardamom pods
Punchy pickled radish, carrot and fennel combo
Method
- Sterilise your jars either in the oven or by boiling in a large pot
- Meanwhile combine all the pickling mixture in a pot and bring to the boil
- Pack your jars with an even selection of the prepared vegetables
- Pour over the hot pickling liquor to fill each jar
- Lid, cool and store for several months
- Refrigerate once open
Comments
This eye-catching medley will make a crunchy tangy addition to any antipasto platter well into winter.
