Pickled Vegetables
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