Name: Pickled Mediterranean vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: serving
Cuisine: Accompaniment
Ingredients: 3 salt; 3 cup water; 200 g pickling onions peeled, trimmed; 100 g castor sugar; 2 tsp fennel seeds; 2 tsp mustard seeds; 2 1/2 cup vinegar white wine; 1 cup water; 250 g green beans fine; 250 g asparagus trimmed; 300 g courgettes sliced; 2 red pepper and yellow pepper; peppers halved

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Ingredients (13)

ONIONS:

3	salt
3 cup	water
200 g	pickling onions — peeled, trimmed

PICKLING LIQUID:

100 g	castor sugar
2 tsp	fennel — seeds
2 tsp	mustard — seeds
2 1/2 cup	vinegar — white wine
1 cup	water

MEDITERRANEAN VEGETABLES:

250 g	green beans — fine
250 g	asparagus — trimmed
300 g	courgettes — sliced
2	red pepper — and yellow pepper
	peppers — halved

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Method:

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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