Quick crisp pickled vegetables
- Easy
Use up your Christmas leftovers with this simple Boxing Day recipe
Published:
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.
Here’s how to make pickled veg for boxing day
Ingredients
- 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
Method
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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.
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Step 2
Prepare the vegetables so that they are roughly equal in size and place them in a clean container with a lid.
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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.