Pickled Vegetables
This recipe makes 2 x 2 litre jars of pickled vegetables. These make great Christmas or birthday gifts for friends or family.
INGREDIENTS
2kg assorted seasonal vegetables
(broccoli, cauliflower, carrots, zucchini, squash, etc)
1.5 litres (6 cups) white vinegar
500ml (2 cups) honey
4 tablespoons mixed pickling spices (white peppercorns, cinnamon, cloves, bay leaves, whole pimento)
METHOD
Blanch vegetables in boiling salted water for approximately 30-60 seconds, (longer for harder vegetables like carrots). Remove vegetables, and refresh in cold water until completely cool.
Pack assorted vegetables into two 2 litre sterilized jars. (Glass jars are best with glass lids, and rubber seals — lids must be non-metallic, vinegar proof.
Gently bring vinegar to the boil with spices. Add honey and stir to dissolve.
Pour syrup over vegetables, ensuring they are completely covered and seal jar.
The vegetables should be left for at least 7 days. Their flavour will improve with time, so make a large batch.
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