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Quick pickled vegetables
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Cooking vegetables in sweetened vinegar softens them and allows them to absorb flavours more quickly, so this pickle is ready to eat straight away
Makes: 2 x 500g jars
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
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.
Typical values per serving:
Energy |
539kJ 127kcals |
---|---|
Fat | trace g |
Saturated Fat | trace g |
Carbohydrate | 29g |
Sugars | 28g |
Protein | 0.7g |
Salt | 0.2g |
Fibre | 1.7g |
Per 100g serving.
This recipe was first published in Tue Sep 25 12:10:25 BST 2018.
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