This recipe is an exciting combination of crunchy seasonal vegetables, pickled in an herb and spice vinegar. Good with hot and cold meats, cheese, and salads, and sandwiches and burgers.
Make the pickles at least 1 month before serving.
Five1 pint (450g) jars
Preparation Time20 min
Preparation Time - Text20 minutes, plus standing
Total Timea day or more
Make Ahead RecipeYes
One Pot MealYes
Recipe Courseside dish
Five Ingredients or LessYes
Taste and Texturesalty, sharp, tart
Type of DishCondiments
- 2 lb (900g) mixed seasonal vegetables such as small cucumbers, small onions, cauliflower, trimmed green beans, and small green tomatoes
- ¼ cup kosher salt
- 1 qt (1 liter) malt vinegar or white wine vinegar
- 1 tbsp whole black peppercorns
- 1 tbsp allspice berries
- 1 tsp crushed hot red pepper
- One ½ in (13mm) slice fresh ginger, crushed
- 4 bay leaves
- 8 whole cloves
- Large stainless steel saucepan
- Five 1 pt (450g) canning jars with lids
Cut your chosen vegetables into bite-sized pieces. Place the vegetables in a large nonreactive bowl, and toss with the salt. Cover and let stand in a cool place for 24 hours.
For the vinegar, combine the vinegar, peppercorns, allspice, hot pepper, ginger, bay leaves, and cloves in a large nonreactive saucepan. Heat over low heat just until the vinegar is hot. Do not simmer or boil. Remove from the heat and let cool completely.
Have ready five hot, sterilized 1pt (450g) glass canning jars and lids. Drain the vegetables thoroughly, but do not rinse. Pack the vegetables into the jars. Strain the vinegar and discard the solids. Cover the vegetables with the spiced vinegar. Cover the jars with their lids. Let stand in a cool, dark place for at least 1 month before serving. After opening, store in the refrigerator and eat within 1 week.
2008 Dorling Kindersley