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Friday 30th July 2010

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Pickled Vegetables

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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

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