-
-
Add this recipe to your binder
This recipe is in your binder
-
Odds and ends quick pickled veg recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
5 ratings
Don’t let summer veg go to waste – this quick pickle is great for using up leftovers. Serve with salads, houmous and pitta bread, or simply enjoy straight from the jar! See method
Ingredients
- 2 medium carrots, scrubbed and cut into 3mm slices
- ½ cucumber, cut into 3mm slices
- 6 radishes, cut into 3mm slices
- 1 red chilli, thinly sliced
- 3 sprigs fresh thyme
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp black peppercorns
- 2 star anise
- 2½ tbsp caster sugar
- 200ml white wine vinegar
- 1 tsp fine sea salt
High in vitamin A and a source of vitamin C
Each serving contains
-
Energy
75kj
19kcal
1%
-
Fat
0g
0%
-
Saturates
0g
1%
-
Sugars
3g
3%
-
Salt
0.1g
2%
of the reference intake
Carbohydrate 2.8g
Protein 0.4g
Fibre 1.3g
Method
- Wash the veg thoroughly before preparing. Fill a freshly sterilised* heatproof 500ml jar with the veg, chilli and thyme.
- In a separate, very clean, jug, mix together the coriander seeds, fennel seeds, peppercorns, star anise, sugar, vinegar, salt and 100ml freshly boiled water until the sugar and salt have dissolved.
- Pour this pickling liquid over the veg. Top up with freshly boiled water if needed to fully submerge everything. Screw on the lid, then tip the jar upside down a few times to disperse the spices. Leave to pickle for at least 1 hr or for up to 3 months. The longer it’s left, the stronger it will be. Once opened, store in the fridge for up to 2 weeks.
See more Summer recipes
*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.