Follow the podcast on
Pickled vegetables
Cook time: 5 minutes
Prep time: 10 minutes
Serves: 12
Pickled vegetables can include:
Carrots, fennel, baby beetroot, radish, red onions, cucumbers or red cabbage
1 tsp fennel seeds
1 tsp coriander seeds
2 chili
2 bay leaves
1 tsp mustard seeds
300 ml cider vinegar
250 ml water
1/4 cup sugar
Sterilized jar and lid
Firstly prepare the vegetables for pickling. Clean all the vegetables and cut in 1/2 or 1/4 or finely slice. Trying to make all the vegetable pieces roughly the same size.
To make your pickle mixture, start by toasting your seeds in a pan until fragrant. Place the rest of the pickling mixture ingredients into a pot, adding seeds once toasted and heat until boiling.
Remove the pickling mixture from the heat and carefully pour the hot mixture over the top of the vegetables and seal with a lid. (If pickling cucumbers or finely sliced veg allow mixture to cool first).
To sterilize your jars and lids:
Start by washing the jars and lids in soapy water and rinse well with hot water. Place the jars onto a tray open side up and then into a cold oven and turn onto 100*c. Once the oven reaches 100*c leave in the oven for another 5 minutes. Remove jars from the oven to allow to cool slightly before use.
For the lids, simply place them into a pot and cover with cold water. Bring the water to the boil and heat the lids for 10 minutes before draining and using.
LISTEN ABOVE
Take your Radio, Podcasts and Music with you