Vanilla pickled vegetables

8
40 minutes

Ingredients

  • 250g of baby carrots
  • 2 courgettes
  • 1 bunch of radishes
  • 1 cucumber
  • 1/2 cauliflower
  • 20 mangetout
  • 80g of fresh ginger
  • 500ml of white wine vinegar
  • 250g of caster sugar
  • 1/2 tsp salt
  • 10 black peppercorns
  • 2 vanilla pods

Method

1
Peel the baby carrots and discard the tops. Slice the courgettes into 1cm batons. Scrub the radishes and remove the tops
  • 250g of baby carrots
  • 2 courgettes
  • 1 bunch of radishes
2
Halve the cucumber, remove its seeds and slice into 1cm batons. Cut the cauliflower into small florets. Wash the mangetout. Peel the ginger and slice in half
  • 1 cucumber
  • 1/2 cauliflower
  • 20 mangetout
  • 80g of fresh ginger
3
Layer the vegetables into a clean, sterilised glass jar, alternating them to provide colour
4
Place a saucepan over a medium heat and add the vinegar, sugar, salt, ginger and peppercorns
  • 500ml of white wine vinegar
  • 250g of caster sugar
  • 1/2 tsp salt
  • 10 black peppercorns
5
Add the vanilla pods with the seeds scraped out into the pan - you can use 2 teaspoons of vanilla essence if no pods are available
  • 2 vanilla pods
6
Boil the liquid for 10 minutes, then remove from the heat. Allow to cool slightly before pouring the liquid and spices - including the vanilla pods and seeds - into the jar and seal immediately
7
Leave to pickle for 4 weeks before using and refrigerate after opening