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
This story is from the Issue 72 2021 edition of The Australian Women's Weekly Food.
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This story is from the Issue 72 2021 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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