The Pickled Pantry
The Australian Women's Weekly Food|Issue 72 2021
Pickling is one of the cornerstones of food preservation. The Test Kitchen’s essential step-by-step guide is a great way to start.
The Pickled Pantry

QUICK PICKLED GARDEN VEGETABLES

START 1 DAY AHEAD PREP TIME 20 MINUTES MAKES 8 CUPS

READY IN 2 DAYS; KEEPS 2 WEEKS

400g baby rainbow carrots

170g asparagus

8 small red radishes (120g)

250g baby snacking cucumbers

6 baby target beetroot, halved

3 fresh long red chillies

2 cups (500ml) white wine vinegar

3 cups (750ml) water

2 tablespoons salt flakes

½ cup (110g) caster sugar

1 tablespoon pink peppercorns

4 bay leaves

½ cup fresh dill sprigs

1 Wash vegetables and chillies well; scrub carrots but don’t peel. Trim the woody ends from asparagus; cut in half crossways. Trim carrots and radishes, leaving a little bit of the tops attached. Cut carrots, radishes, cucumbers, beetroot and chillies in half lengthways.

2 Place vinegar and the water in a medium bowl; stir in salt and sugar until dissolved. Pack vegetables, peppercorns, bay leaves and dill into two 4−cup (1−litre) sterilised jars; pour over vinegar mixture. Seal; cover and refrigerate for at least 2 days.

Test Kitchen Notes The colours of the vegetables will fade after about a week, but the flavour will not be altered.

STERILISING JARS

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