Mike Van de Elzen: Pickled vegetables

The Sunday Session with Francesca Rudkin

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.

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