Friday, 29 July 2016

Pickled Vegetables

For a while now I have had an urge to have a go at making some Pickled Vegetables, very much to drag off the shelf for an impromptu lunch or supper as is often the way here.  We are quite happiest with simple fare on a grab and run basis.  However there has been something holding me back - what if I don't like them. Now I absolutely adore Pickled Onions and Piccalilli - and I am a little unsure about the veggies. They always look wonderful and vibrant. I have an inkling that the OH will eat them quite happily in any event so they will not be wasted so I have decided to have a go tomorrow night as there are a few ingredients I need to get together.  Thought would try this tester pot and then if I liked it would prepare some more - especially as the new veggies are coming in and it will be an optimum time to prepare this; and also bearing in mind that you have to store for a month before using for the ingredients to "Pickle".

The ingredients for this make one large jar so its an ideal recipe to make a little a bit at a time and to use some spare veggies up.


1 courgette
1 red pepper
1 handful of French or runner beans
1 medium carrot
2 small onions
1 tablespoon sea salt
800ml white wine vinegar
1 teaspoon yellow mustard seeds
1/2 teaspoon black peppercorns
4 allspice berries
1/2 teaspoon coriander seeds
1 bay leaf
2 cloves of garlic, peeled and halved
2 sprigs of fresh tarragon


Start with brining the vegetables the day before they are due to be bottled.

Top and tail the courgette cut in half along the length and cut into 1cm thick slices or dice.  De-seed the pepper and cut into 1cm chunks or strips.  Top and tail the French or runner beans and cut into 2 cm lengths. Peel the carrot and cut into pieces the same size as the courgette.  Peel the onions and cut into small wedges through to the root. Place all the vegetables into a plastic or ceramic bowl toss with the sea salt cover and leave overnight.

The next day rinse the vegetables under cold running water and pat dry on kitchen paper.

Put the vinegar into a pan with the spices, bay leaf and garlic.  Bring to the boil then reduce the heat and simmer very gently for 5 minutes so that the spices can infuse into the vinegar.

Spoon the rinsed strained vegetables into a sterilised jar add the Tarragon and pour over the hot vinegar ensuring that all of the vegetables are completely covered.  Seal the jar immediately and leave to cool completely before labelling.  Store for one month before opening.

Store for  months unopened in a cool dark cupboard or larder.  Once opened store in the fridge and use within 2 months.

I shall look forward to it.  Think it will go very nicely with the Rillettes recipe.  We shall wait and see what they taste like!

Catch you soon.



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