Summer Pickled Vegetables

Pickled Vegetables
Summer Pickled Vegetables

When the green- grocer store is full of fresh, seasonal and organic local produce, try this method of preserving them. The veg keep fresh for up to 3 months in sterilised and sealed glass jars , and once opened they keep for about a week.

A great time saver when planning a family BBQ or summer meal, picnics or for just snacking on when the fancy takes you! The vegetables are so convenient and so delicious (my teenage son snacks from the pickle jar instead of eating biscuits!).

Bonus-….Pickled vegetables are perfect for maintaining a good balance of helpful gut bacteria, this keeps our immunity strong and helps us to absorb essential nutrients from the food we eat…but don’t let the teenagers know its good for them 😉

A recipe from Ainsley Harriots ‘Barbecue Bible’, 1997

Ingredients

Serves 8-10 (but I always make double to keep for a few weeks)

100g cauliflower

100g celery

100g carrots

100g cucumber

100g red pepper

50g French beans

50g mangetout

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

 

Method

 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.

Enjoy!

 

 

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