Try this method of preserving fresh, seasonal, organic, local veggies. The veg keep fresh for up to 3 months in sterilised and un-opened glass jars in a cool place. Once opened they keep fresh for about a week in the fridge.
A great time saver when planning a family BBQ or summer meal, picnics or for just snacking on when the fancy takes you!
A recipe from Ainsley Harriots ‘Barbecue Bible’, 1997
Serves 8-10 (but I always make double to keep for a few weeks)
100g red pepper
50g French beans
50g baby sweetcorn
50g button onions
50g cherry tomatoes
300ml white wine vinegar
3 allspice berries ( or ¼ teaspoon ground allspice from a jar)
3 black peppercorns
4 fresh bayleaves
pinch of ground saffron or turmeric
2 garlic cloves, chopped
3 tablespoons soft brown sugar
3 tablespoons extra virgin olive oil
1 tablespoon chopped fresh dill
salt and freshly ground black pepper
1) Break the cauliflower in to small florets
2) Trim the celery and peel the carrots and cut them both diagonally into thickish slices
3) Halve the cucumber length-ways and scoop out the seeds with a teaspoon. Slice the cucumber halves across ways into half moons.
4) Halve the peppers, remove the seeds and the pith and cut the flesh in to 1 cm pieces
5) Top and tail the beans, mangetout and sweetcorn and peel the button onions.
6) Put all the vegetables except the cherry tomatoes into a large saucepan with the vinegar, spices, garlic and sugar. Season with some salt and pepper, bring to the boil and simmer for just 5 minutes, carefully turning them over every now and then.
7) Transfer the mixture to a glass bowl, stir in the whole cherry tomatoes, olive oil and dill, cover and leave the mixture somewhere cool to marinate overnight.
8) The next day, spoon the vegetables into sterilized jars and seal. Store in a cool, dark place and in the fridge after opening and once opened eat within 1 week.