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    Quick pickled vegetables

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    Quick pickled vegetables

    Cooking vegetables in sweetened vinegar softens them and allows them to absorb flavours more quickly, so this pickle is ready to eat straight away  

    • Vegetarian
    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes

    Makes: 2 x 500g jars

    Ingredients

    350ml bottle Aspall Organic Cyder Vinegar 
    150g granulated sugar
    ½ tsp sea salt
    ½ tsp Bart Pickling Spice
    175g pack Waitrose 1 Baby Corn, halved diagonally
    150g pack Waitrose 1 Baby Topped Carrots, cut into thirds
    200g Waitrose Red Cabbage, coarsely shredded
    200g essential Waitrose White Cabbage, coarsely shredded
    2 sprigs tarragon

    Method

    1. Place the vinegar, sugar, salt and pickling spice in a large saucepan and heat gently until all the sugar dissolves.

    2. Add the vegetables, cover and cook gently for 12-15 minutes, stirring occasionally, until just tender.

    3. Allow to cool slightly before spooning into sterilised jars and adding the sprigs of tarragon. Seal and leave for at least a week before eating. Store in a cool, dry place for up to 3 months. Or cool completely and eat immediately.
     

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