Cook time: 5 minutes
Prep time: 10 minutes
Serves: 12
Pickled vegetables can include:
Carrots, fennel, baby beetroot, radish, red onions, cucumbers or red cabbage
1 tsp fennel seeds
1 tsp coriander seeds
2 chili
2 bay leaves
1 tsp mustard seeds
300 ml cider vinegar
250 ml water
1/4 cup sugar
Sterilized jar and lid
Firstly prepare the vegetables for pickling. Clean all the vegetables and cut in 1/2 or 1/4 or finely slice. Trying to make all the vegetable pieces roughly the same size.
To make your pickle mixture, start by toasting your seeds in a pan until fragrant. Place the rest of the pickling mixture ingredients into a pot, adding seeds once toasted and heat until boiling.
Remove the pickling mixture from the heat and carefully pour the hot mixture over the top of the vegetables and seal with a lid. (If pickling cucumbers or finely sliced veg allow mixture to cool first).
To sterilize your jars and lids:
Start by washing the jars and lids in soapy water and rinse well with hot water. Place the jars onto a tray open side up and then into a cold oven and turn onto 100*c. Once the oven reaches 100*c leave in the oven for another 5 minutes. Remove jars from the oven to allow to cool slightly before use.
For the lids, simply place them into a pot and cover with cold water. Bring the water to the boil and heat the lids for 10 minutes before draining and using.
LISTEN ABOVE