Quick crisp pickled vegetables
- 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.