This pickled vegetables recipe won't pay immediate dividends as the vegetables need to sit in the pickling liquid for a month before they are used. When they are ready to use, they make great accompaniments to meat and fish - kids will enjoy the subtle vanilla undertones in vegetables like carrots, radishes and courgettes.

Method
1.
Peel the baby carrots and discard the tops. Slice the courgettes into 1cm batons. Scrub the radishes and remove the tops
Room for a little one
Younger children can help scrub the radishes clean, while older children can help prep the vegetables further by peeling the carrots and slicing the courgettes under adult supervision
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
3.
Layer the vegetables into a clean, sterilised glass jar, alternating them to provide colour
Room for a little one
Kids can layer the vegetables while an adult carries on to the next step
4.
Place a saucepan over a medium heat and add the vinegar, sugar, salt, ginger and 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
Tasty trivia
Vanilla was introduced to Europe from Mexico, where it was first cultivated by the Mesoamericans, before being brought to Europe in the 1520s by Spanish conquistadors
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
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Ingredients

Equipment

  1. 2L Kilner jar

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Nutrition (per Portion)

Calories

179
9%

Sugars

36g
40%

Fat

0g
1%

Saturates

0g
1%

Salt

429mg
7%
of an adult's guideline daily amount
Leave your choice of vegetables in a pickling liquid containing vanilla and you will be left with some delightful, ready-made accompaniments to meat and fish

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