Name: Quick crisp pickled vegetables
Cuisine: Traditional British
Ingredients: 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

Ingredients

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

Method

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.