Posted on

Pickled Vegetables

Apart from adding health benefits and improving the flavour and appearance of cold food, the bright colours, sweet and sour taste and crispy texture compliments almost any summer’s meal.

Prep time 30 minutes + 12 – 24 hours in brine before cooking
Cook time 10 minutes
Yields ± 6 cups pickles

Notes

  • Pickles are good with wholegrain bread and Ricotta or other cheese or may be chopped and blended with mayonnaise for a tangy sauce for fish, ham or cold sliced roast beef or chicken.
  • Neat bottles of pickles make excellent festive gifts! To store on the shelf, make sure jars and lids are sterilised, bottles filled to the rim and lids sealed securely.

6 – 8 baby carrots, peeled or
2 – 3 medium carrots, peeled and sliced or cut into julienne strips
6 – 8 tiny pickling onions, peeled
1 green capsicum (green pepper), seeded and cut into strips
1 red capsicum (red pepper), seeded and cut into strips
4 celery stalks, cut into sections
½ young cauliflower, broken into small florets
½ English cucumber, cut into strips

Brining Liquid
¼ cup (60 ml) salt
± 1 litre water

Pickling Liquid
2 cups (500 ml) white or white balsamic vinegar
¼ tsp (1 ml) whole black peppercorns
½ cup (125 ml) sugar
½ tsp (2.5 ml) pickling spice (optional)
2- 3 bay leaves
1 red chilli, stem removed (optional)
1 green chilli, stem removed (optional)

  1. Place the prepared vegetables into a large glass jar or plastic container and add the salt and sufficient water to cover. Stir to allow the salt to dissolve. Cover and refrigerate 12 or up to 24 hours. Drain in a colander and rinse with clear water.
  2. Combine the ingredients for the pickling liquid in a saucepan, bring to boil and simmer 5 minutes. Add the vegetables and bring to boil. Remove from heat. 3. Spoon the vegetables into one large or several small screw top glass jars. Cover with the pickling liquid, seal, allow to cool and refrigerate as long as required.

Recipe by Carolié de Koster  from the Art Of Cooking p. 488.