Serve this pickled veg as antipasti or as part of buffet
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.
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
- Large thyme stalk 1
- Coarse salt 1 ½ tbsp
- bay leaves 3
- Chilli flakes to taste (optional)
- Assorted vegetables for pickling 650g