Crisp Pickled Vegetables
By OcadoLifeTry your hand at pickling and preserving with our easy recipe for crisp pickled vegetables.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
11 total- 1 tbsp of black peppercorns
- 450 ml of white wine vinegar
- 1 tbsp of root ginger, peeled and cut into fine matchsticks
- 1 small cauliflower, divided into small florets
- 2 cloves of garlic, peeled
- 100 g of granulated cane sugar
- 1 tsp of cooking salt
- 2 bay leaves
- 1 red peppers, deseeded and cut into thin strips
- 200 g of carrot batons, peeled and cut into batons
- 200 g of trimmed green beans, halved
Method
2 stepsStep 1
Place the vinegar, sugar, salt, peppercorns, bay leaves and garlic in a saucepan along with 400ml water. Heat stirring, until the sugar has dissolved, bring to the boil. Remove from the heat.
Step 2
Place the prepared vegetables and ginger in a non metallic bowl. Pour over the hot liquid to cover the vegetables, placing a plate on top to keep the vegetables submerged and leave to cool. Ladle into jars and store in the fridge. Drain thoroughly to serve.