Pickled vegetables are great as a snack between meals, as an aperitif or in bowls. When you pickle vegetables, the main aim is to extend their shelf life. It also gives the vegetables a tasty, sour flavour. If you pickle using my method, you will get crunchy, sweet and sour vegetables you can keep for about a month.
Ingredients for one large glass:
- 60ml apple cider or rice vinegar
- 60ml water
- 40g cane sugar
- One piece of radish (approx. 150g)
- One large carrot (approx. 150g)
- 1 teaspoon of salt
- A few peppercorns
Preparation:
Make a stock with the vinegar and water. To do this, mix both in a small pan and bring the mixture to the boil. Then add the sugar, reduce the heat and allow the sugar to dissolve completely. Set the stock aside.
Wash and peel the vegetables, cut the carrot into sticks and the radish into cubes. Bring the vinegar stock to the boil again and add the vegetables, salt and peppercorns. Leave everything to cook for approx. 3 mins.
Sterilise and heat a large glass jar and then spoon the vegetables into it. Boil the remaining stock again and pour it over the vegetables until they are completely covered. Seal the jar and put it in a dark place. Once opened, store the jar in the fridge. Consume the vegetables within a month.