Don’t let any of your veggies go to waste, turn them into a selection of tangy pickles for later in the year.
Bits of cauliflower and cucumber infused with the tart flavours of mustard and vinegar. Stick these pickles in a sandwich or wrap for a bright contrast to creamy fillings.
Now you’ve started your pickling journey, continue on with our favourite preserved fruits and vegetables from classic bread and butter pickles to Vietnamese pickled carrot and even pickled eggs thrown in for good measure.
Loading the player...
Ingredients
Method
1.Combine salt and the boiling water in large non-metallic bowl; stir until salt dissolves. Add the cold water. Add vegetables; mix well. Cover with a large plate or a sealed plastic bag half-filled with water to keep vegetables submerged; stand overnight.
2.Rinse and drain vegetables well; drain on absorbent paper.
3.Combine vegetables, vinegar, sugar and spices in large saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until vegetables are tender.
4.Blend cornflour with the water in small jug until smooth, add to pan; cook, stirring, until mixture boils and thickens.
5.Spoon hot pickle into hot sterilised jars; seal immediately. Label and date jars when cold.
6.Store pickles in a cool, dark place for at least three weeks before opening.
