Pickled vegetables

Pickled vegetables

By
From
British Seafood
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
1 fennel bulb, tough outer layer removed
2 banana shallots, peeled and finely sliced
2 carrots, peeled and finely sliced
2 celery sticks, de-stringed and sliced
1 sprig thyme
1 garlic clove, peeled and crushed
100ml white wine
100ml white wine vinegar
100ml water
100g caster sugar
cornish sea salt
freshly ground black pepper

Method

  1. Cut the fennel into wafer-thin slices with a mandolin, ideally. Put in a large bowl with the rest of the vegetables, thyme and garlic. Put the wine, wine vinegar, water and sugar in a saucepan and bring to a simmer over a medium heat, stirring. Simmer for 1 minute and then pour this pickling liquor over the vegetables. Season with salt and pepper. Transfer to a clean container, seal and leave for at least 12 hours before serving. Stored in a sterilised jar in the fridge, these pickled vegetables will keep for a month.

Spiced pickled vegetables

  • Replace the fennel and thyme with 1 thinly sliced red pepper, ½ red chilli, deseeded, and 1 teaspoon of fennel seeds. Discard the chilli before serving.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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