Pickled Mediterranean vegetables

Recipe from: 1 April 2016
recipe,vegetables, pickled,mediterranean

Ingredients 16
Servings 2
Minutes 00:15min + Standing time

Ingredients

Serving Change
  • ONIONS:
  • 3
    Tbs
    salt
  • 3
    cup
    water
  • 200
    g
    pickling onions, peeled, topped and tailed
  • PICKLING LIQUID:
  • 100
    g
    caster sugar
  • 2
    tsp
    fennel seeds
  • 2
    tsp
    mustard seeds
  • 2 1/2
    cup
    white wine vinegar
  • 1
    cup
    water
  • MEDITERRANEAN VEGETABLES:
  • 250
    g
    fine green beans
  • 250
    g
    asparagus, trimmed
  • 300
    g
    baby marrow, sliced
  • 2
    small red peppers and 2 small yellow
  • peppers, halved and seeds removed
 

Method

00:15min + Standing time
 

For the onions:
Place salt in a bowl, add water and stir to dissolve.

Add onions, cover bowl; leave in a cool place overnight. Remove onions from brine and rinse very well in a sieve under running water; set aside.

Allow to air-dry.

For pickling liquid:

Place sugar, fennel and mustard seeds in a bowl. Add vinegar and water to a pot, place on stove and bring to a boil, then remove and add to spices. Stir well to dissolve sugar, allow to cool.

To prepare vegetables:
Heat a large pot of boiling water, blanche all vegetables (except the peppers), plunge into a bath of ice cold water, allow to cool, then drain and set aside to dry out slightly.

Pack vegetables:

(incl onions) into sterilised jars, pour over vinegar mixture until all the veg are covered. Remove any air by tapping the jar, place the lid on jar. Keep in the fridge.

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Read more on: recipe  |  mediterranean  |  vegetables
 

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