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Vanilla pickled vegetables

Vanilla pickled vegetables

Vanilla pickled vegetables

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1
Peel the baby carrots and discard the tops. Slice the courgettes into 1/2 in batons. Scrub the radishes and remove the tops
  • 8 3/4 oz of baby carrots
  • 2 courgettes
  • 1 bunch of radishes
2
Halve the cucumber, remove its seeds and slice into 1/2 in batons. Cut the cauliflower into small florets. Wash the mangetout. Peel the ginger and slice in half
  • 1 cucumber
  • 1/2 cauliflower
  • 20 mangetout
  • 3 oz 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
  • 1 1/16 pint of white wine vinegar
  • 8 3/4 oz 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 tsp 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

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