Chilli and herb

Chilli and herb

By
From
The Art Of The Larder
Makes
650 g
Photographer
Mike Lusmore

Keep these pickles in the fridge – their flavour will increase the longer they are kept in the pickle juice. Use the pickling vinegar in salad dressings or in marinades. Use carrots, radishes, celery, cauliflower florets, small turnips, small beetroots, inner pale cabbage leaves, apples, rhubarb, green beans, peppers. Peel where necessary and prepare ingredients in a similar fashion, sliced or diced as bite-sized pieces, no bigger than 2cm.

Ingredients

Quantity Ingredient
300ml vinegar – red wine, white wine or cider
300ml water
75g sugar
2 garlic cloves, peeled and slightly crushed
2 teaspoons fennel seeds
1 heaped teaspoon toasted coriander seeds, bashed a little
1 1/2 tablespoons coarse salt
A large sprig thyme
3 bay leaves
chilli flakes, to taste, about 1/2–1 teaspoon
650g assorted vegetables for pickling

Method

  1. Combine the vinegar, water, sugar, garlic, spices, salt, thyme and bay leaves in a non-reactive saucepan and bring to the boil, stirring well to dissolve the sugar. Remove from the heat and leave to cool.
  2. Prepare the vegetables so that they are roughly equal in size and place them in a wide shallow container so that they are not too on top of each other.
  3. Pour the cold pickling liquid over the vegetables to submerge them. Cover with clingfilm or a lid and refrigerate the pickles for at least 24 hours before serving, 2–3 days is best. They will keep for up to 2 weeks in the fridge.
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