Home » Jams & Pickles » Pickled Vegetables
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Ref: 533
Heading: Jams & Pickles
Cuisine: British & Irish
Food Type: Vegan
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   500 g  single or selection of veg diced or sliced
   1 tbsp  fresh herbs of choice thyme, rosemary chopped
  Pickling Liquid
   250 ml  water
   250 ml  apple cider vinegar
   2 shallot finely chopped
   1 bay leaf
   1 tbsp  sugar granulated
   1 tsp  mustard seeds
   1 tsp  black peppercorns
   2 tsp  salt


  Step 1
Pre-heat fan oven to 160'c to sterilise jars, wash the jars first in warm soppy water, rinse under the tap then place in a baking tray & put in the over for 10 mins to heat & dry, the lids & any rubber parts place in a saucepan with boiling water for a 2 to 3 mins before use.
  Step 2
Place all the pickling liquid ingredients into a saucepan, stir & bring to the boil, turn down the heat & simmer for 1 minute.
  Step 3
Place hot jars from the oven on a baking tray on the worktop & fill with veg to 1 cm from the top of the jar with a jam funnel, then pour over hot liquid to cover veg, place on the sterile lid, & set aside to cool.
  Step 4
When cold store in the fridge for 48 hour before eating.

Suggestion & Tips

Will last in the fridge for 2 months. Great with oily fish dishes etc.
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