Quick pickles
This is a quick and hassle-free way of creating pickled veg in no time at all. In fact, these pickles can be eaten as soon as they cool down but will keep in the fridge in a sealed container for up to a month. This recipe works especially well with red onions, carrots, beetroot and cauliflower – or a combination of these. Pickled veg works brilliantly in salads, lending a bright, zingy contrast to salad leaves and other green veg.
Method
Prepare your chosen vegetables: peel, halve and finely slice onions; peel and thinly slice carrots or pare them into ribbons with a veg peeler; peel and finely slice or dice beetroot; break cauliflower into small florets. Put the veg into a bowl.
Pour the cider vinegar and water into a saucepan and add the fennel, coriander and cumin seeds. Slowly bring to the boil over a low heat to infuse the liquid with the spice seeds, then remove from the heat and strain through a sieve into a jug to remove the seeds.
Pour the hot strained liquor over your chosen veg, making sure they are completely covered, and leave to cool.
Pack any pickled veg that you won’t be using straight away into a sterilised jar, making sure they are submerged in the pickling liquor. Seal with a tightfitting lid, keep in the fridge and use within a month.
Ingredients
250g vegetables of your choice
(red onions, carrots, beetroot, cauliflower, or a mix)
200ml cider vinegar
200ml water
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp cumin seeds
A pinch of sea salt
This recipe is taken from...
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