Pickled mixed vegetables

Pickled mixed vegetables

By
From
The Produce Companion
Makes
2 litres
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
1 small cauliflower, cut into small florets
1 small broccoli, cut into small florets
125g small pickling onions, peeled and halved
2 carrots, quartered lengthways and chopped
200g green beans, cut into 2 cm lengths
1 teaspoon black peppercorns
bay leaves
230g caster sugar
1 litre white vinegar

Method

  1. Put the vegetables into warm sterilised jars in layers. Divide the peppercorns between the jars, and insert a bay leaf in each.
  2. Combine the sugar and vinegar in a saucepan and gently bring to the boil, stirring until the sugar dissolves. Simmer for 5 minutes, then pour over the vegetables, making sure they are covered. Seal the jars immediately.
  3. Stand the jars on a wire rack or trivet in the base of a deep pot. Fill the pot with boiling water to cover the jars by at least 3 cm. Cover with a tight-fitting lid and simmer for 20 minutes. Remove the jars to a wooden board and leave to cool. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

Cook’s note

  • These pickled vegetables go beautifully on a European-style platter with cold meats and bread. You can even add them (rinsed if desired) to stir-fries and fried rice.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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