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Vanilla pickled vegetables
Makes 1 LITRE Sauces and accompaniments
Ingredients
- 200-250g baby carrots, tops removed, peeled
- 2 courgettes, sliced into 1cm batons
- 1 bunch breakfast radishes, scrubbed, tops removed
- 1 cucumber, halved, deseeded and sliced into 1cm batons
- ½ head cauliflower, broken into small florets
- 20 mangetout
- 500ml white wine vinegar
- 250g caster or granulated sugar
- 80g fresh root ginger, peeled and halved
- 10 black peppercorns
- 2 vanilla pods
- 1 x 1 litre or 2 x 500ml sterilized jars
Method
Layer the vegetables into the jar, alternating them to provide colour. Place the vinegar, sugar, ginger, ½tsp table salt and peppercorns in a saucepan and add the vanilla pods with the seeds scraped. Boil rapidly for 10 minutes. Remove from the heat, pour the liquid and spices into the jar over the vegetables and seal immediately. Store in the fridge. Leave for a minimum of 4 weeks before consumption. After opening, consume within a month.
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