Pretty pickled veg
Pretty pickled veg
Makes 2 x 1-litre jars
DifficultyNot too tricky
Nutrition per serving
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Calories 86 4%
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Fat 0.2g 0%
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Saturates 0g 0%
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Sugars 2g 2%
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Salt 0.1g 2%
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Protein 0.8g 2%
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Carbs 3.1g 1%
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Fibre 0.7g -
Of an adult's reference intake
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Ingredients
- 1.2 kg crunchy veg, such as fennel, carrots, celery, radishes, cauliflower, candied beets
- 4 fresh bay leaves
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 2 fresh mixed-colour chillies
- 350 ml cider vinegar
- 1 tablespoon runny honey
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Method
This works great as a stand-alone recipe, but also as a component in Jamie’s Picnic Love from Together – see the full collection of menus here.
GET AHEAD It’s nice to make this a few days ahead. Get a large pan of boiling salted water on the go. Prep your veg, trimming as appropriate, then chop into bite-sized pieces that’ll be a pleasure to eat, and boil for 4 minutes exactly.
Meanwhile, put the bay leaves, mustard seeds and peppercorns into a large bowl with 1 tablespoon of sea salt. Roughly slice and add the chillies, then cover with the vinegar. Add 500ml of hot liquor from the pan, then use a slotted spoon to add the veg to the bowl. Add the honey, stir well, topping up with more hot liquor to cover the veg, if needed, then sit a plate on top to keep the veg submerged. Leave to cool, then store in the fridge overnight.
The next day, divide the veg and liquor between airtight jars – I usually go for 2 x 1-litre jars, but you can absolutely use a few smaller jars, if you prefer. Seal them up, and store in the fridge until ready for your picnic, where they’ll keep really well for 2 to 3 weeks. Perfect paired with good cheese and crackers, mixed into salads, added to sandwiches, or just enjoyed on their own.
GET AHEAD It’s nice to make this a few days ahead. Get a large pan of boiling salted water on the go. Prep your veg, trimming as appropriate, then chop into bite-sized pieces that’ll be a pleasure to eat, and boil for 4 minutes exactly.
Meanwhile, put the bay leaves, mustard seeds and peppercorns into a large bowl with 1 tablespoon of sea salt. Roughly slice and add the chillies, then cover with the vinegar. Add 500ml of hot liquor from the pan, then use a slotted spoon to add the veg to the bowl. Add the honey, stir well, topping up with more hot liquor to cover the veg, if needed, then sit a plate on top to keep the veg submerged. Leave to cool, then store in the fridge overnight.
The next day, divide the veg and liquor between airtight jars – I usually go for 2 x 1-litre jars, but you can absolutely use a few smaller jars, if you prefer. Seal them up, and store in the fridge until ready for your picnic, where they’ll keep really well for 2 to 3 weeks. Perfect paired with good cheese and crackers, mixed into salads, added to sandwiches, or just enjoyed on their own.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited