The Cookery Club
Preferred suppliers
Jewish Cookery Classes with Denise
I am Denise Phillips and I am probably the UK's leading chef and cookery writer for modern, stylish Jewish cookery...
The Balmy Kitchen
Join a small, friendly group to boost your confidence in cooking, or to regain inspiration...
Cooking with Rosie
Cooking with Rosie: Hands on Courses for Cooks I'm Rosie Davies, and I've been running hands-on, four week, residential cookery courses for people who are passionate about cooking for over ten years...
Selected recipes
Recipe Search
Friday 30th July 2010
Rice Krispie Cakes / Crispy Cakes
These are children\'s classics, always easy and always a favourite. Replace the rice krispies for...
This image may not be a true depiction of the selected recipe.
Latest News & Events
Try some of these CookeryClub information pages
CookeryClub has hundreds of pages of information, glossaries and recipes Try some of these.
 

Pickled Vegetables

< Return to previous page

A good way to preserve an excess of vegetables. Pickled vegetables last for a few months.

Preparation time: 15 minutes Quantity: Makes 1 large jar + Cooking time: 10-15 minutes

Ingredients

1/2 pint/ 300 ml white wine vinegar 2 tablespoons caster sugar 1 teaspoon salt 1/4 teaspoon ground black pepper 1/3 pint/ 180 ml water 450g/1lb chopped assorted vegetables i.e. -carrots, cauliflower, beans, courgette, baby onions, garlic etc.

Method

• Chop the peeled, prepared vegetables and pack in to a large jar or two • Bring the vinegar, sugar, water and spices to a boil. • Simmer for 4-5 minutes • Cool • Pour the mix over the vegetables • Leave in the fridge for 3 days before eating

Print this page >>