Pickled vegetables

As tasty as they are attractive – store in the refrigerator. Use deseeded and chopped in salads, paninis and pastas.

Pickled vegetables

Ingredients

Makes 3-5 jars depending on size

1 L white or cider vinegar
½ cup sugar
1 Tbsp salt
¼ cup juniper berries, or pepper corns
knob ginger, peeled and sliced
2-3 cups small coloured capsicums
10-12 red chillis
10-20 cloves garlic, roasted and peeled

Method

Bring vinegar to the boil, add sugar, salt, juniper berries and ginger.
Stir over a low heat until sugar has dissolved. Allow to cool.
Prick the capsicums and chillis, in several places, with a sharp knife.
Evenly distribute capsicums, chillis and garlic into sterilised jars.
Pour spiced vinegar over and seal with non-metallic lids.
Keep for 2 weeks before using, then store in the refrigerator once open.

To sterilise jars:
Wash in hot soapy water or wash in dishwasher.
Rinse thoroughly and place in an oven preheated to 120°C for 30 minutes.
Turn off the oven and leave jars in the oven until ready to use.
Note: Do not put cold ingredients into hot jars or the jars may shatter.

Images:
Top left: Pickled vegetables
Bottom left: Roast garlic in oil [see our recipe]
On right: Garlic and anchovy spread [see our recipe]

Nutrition Information Panel

Per Serving [25 ml Serves]
Energy 46kj
Protein 0.2g
Total fat 0.02g
- saturated fat 0g
Carbohydrates 2.3g
- sugars 2.3g
Fibre 0.3g
Sodium 95.2mg

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