Quick & Easy

Pickled vegetables

Our pickled vegetables make a lovely and colourful gift for friends or family. We've used a variety of vegetables here, but you can experiment with your own combinations.
Pickled vegetables
6 Cup



1.Preheat oven to 200°C/400°F. Sterilise 1.5-litre (6-cup) jar and lid(see tip).
2.Quarter capsicums; discard seeds and membranes. Roast capsicum, skin-side up, until skin blisters and blackens. Cover capsicum with plastic or paper for 5 minutes; peel away skin then slice thickly.
3.Meanwhile, combine vinegar, the water, peppercorns, bay leaf and half the salt in large saucepan; heat without boiling. Add eggplant, cauliflower, carrot and celery; bring to the boil. Reduce heat; simmer, uncovered, 5 minutes or until vegetables are tender. Drain vegetables; discard liquid.
4.Combine hot vegetables, capsicum, herbs and remaining salt in large heatproof bowl. Spoon vegetable mixture into sterilised jar.
5.Heat oil and garlic in small saucepan, strain into large heatproof jug; discard garlic. Carefully pour hot oil over vegetables to cover, leaving a 1cm (½-inch) space between vegetables and top of jar. Seal while hot.

To sterilise jars: wash the jar and lid in warm soapy water; rinse well. Place jar in large saucepan and cover with water. Bring to the boil and boil for 10 minutes. Carefully drain water from jars; transfer jar and lid to a baking tray lined with a clean tea towel. Cover with a sheet of foil and place in a low oven until dry. Use straight from the oven.


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