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.

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


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


  • 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.