Pickled Crunchy Vegetables are brilliant as a condiment to all meals. Goes well on sandwiches in salads, and on a cheese board.

Name: Pickled Crunchy Vegetables
Cook time: 45 min
Yield: 6
Ingredients: 400g crunchy vegetables: cauliflower, broccoli, radish, carrots, red onion; 250ml vinegar, white/ red wine vinegar, cider, or apple vinegar; 125 ml water; 1 teaspoon sea salt; 3 Tablespoon caster sugar; 1 Tablespoon mustard seeds; 1 Tablespoon whole peppercorns

Pickled Crunchy Vegetables

400ml Jar

Ingredients

400g crunchy vegetables: cauliflower, broccoli, radish, carrots, red onion

250ml vinegar, white/ red wine vinegar, cider, or apple vinegar

125 ml water

1 teaspoon sea salt

3 Tablespoon caster sugar

1 Tablespoon mustard seeds

1 Tablespoon whole peppercorns

METHOD:

Sterilize your jars by washing well in warm soapy water, rinse well and place upside down on your oven rack.
Heat up the oven to 160oC, once at temperature leave it in the oven at this temperature for 10 minutes.
Place the lids in a saucepan and bring to the boil, carefully remove and tighten on your jar once you have filled them.
Cut or slice your vegetables into whatever size you are needing big chunks or small pieces or long strips.
In a saucepan add the vinegar, water, salt, and sugar and bring to a boil to dissolve the sugar. Once off the boil add the mustard seeds and peppercorns.
Pack your vegetables in the sterilized jar, pour over the vinegar. Use a knife to push down the inside of your jar to remove any air bubbles. Tighten the jar lid. Once the jar has gone cold the lid will have formed a full locked seal.
Start using it straight away, or keep the pickle for 8 weeks. It will start off tasting quite sharp and vegetables will be crunchy it will relax into itself over a period of a few weeks.
The pickle is brilliant in sandwiches and salads, on a cheese board, or as a condiment on the side. Happy Pickling

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