Quick crisp pickled vegetables

  • Easy

Use up your Christmas leftovers with this simple Boxing Day recipe

Pickled boxing day vegetables (Photo by: Getty Images)

Serve this pickled veg as antipasti or as part of buffet lunch.

Chop the raw vegetables into broadly equal sizes, no bigger than 2cm; carrots, radishes, celery, cauliflower florets, small beetroots, pale cabbage leaves, apples, rhubarb, green beans, peppers.

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To serve, remove the pickled veg from the liquor and serve in a shallow dish with toothpicks to skewer.

Here’s how to make pickled veg for boxing day



  • Red wine 300ml
  • Water 300ml
  • Sugar 75g
  • Garlic cloves 2, skins removed, slightly crushed
  • Fennel seeds 2 tsp
  • Coriander seeds 1 heaped teaspoon, toasted, bashed a little
  • Thyme 1, large sprig
  • Coarse salt 1 ½ tbsp
  • Bay leaves 3
  • Chilli flakes to taste (optional)
  • Assorted vegetables for pickling 650g


  • Step 1

    Combine the vinegar, water, sugar and flavourings in a non-reactive saucepan and bring to the boil, stirring well to dissolve the sugar. Remove from the heat and leave to cool.

  • Step 2

    Prepare the vegetables so that they are roughly equal in size and place them in a clean container with a lid.

  • Step 3

    Pour the cold pickling liquid over the vegetables to submerge them. Cover and refrigerate the pickles for at least 24 hours before serving – two or three days is best. The pickles will keep for up to two weeks in the fridge.