Odds and ends quick pickled veg recipe
Don’t let summer veg go to waste – this quick pickle is great for using up leftovers. Serve with salads, houmous and pitta bread, or simply enjoy straight from the jar!
See method- Makes 1 x 500ml jar (320g)
- Takes 15 mins plus 1 hr pickling
- 19 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 2 medium carrots, scrubbed and cut into 3mm slices
- ½ cucumber, cut into 3mm slices
- 6 radishes, cut into 3mm slices
- 1 red chilli, thinly sliced
- 3 sprigs fresh thyme
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp black peppercorns
- 2 star anise
- 2½ tbsp caster sugar
- 200ml white wine vinegar
- 1 tsp fine sea salt
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Shop ingredientsEach serving contains
- Energy
- 75kJ 19.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.1g
- Sugars
- 3g
of the Reference intake
Carbohydrate 2.8gProtein 0.4gFibre 1.3g
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- Wash the veg thoroughly before preparing. Fill a freshly sterilised* heatproof 500ml jar with the veg, chilli and thyme.
- In a separate, very clean, jug, mix together the coriander seeds, fennel seeds, peppercorns, star anise, sugar, vinegar, salt and 100ml freshly boiled water until the sugar and salt have dissolved.
- Pour this pickling liquid over the veg. Top up with freshly boiled water if needed to fully submerge everything. Screw on the lid, then tip the jar upside down a few times to disperse the spices. Leave to pickle for at least 1 hr or for up to 3 months. The longer it’s left, the stronger it will be. Once opened, store in the fridge for up to 2 weeks.
- See more Summer recipes
*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
