Vanilla pickled vegetables
Item 1 of 1
Infused over a month (or more!) with gentle spicing from vanilla, ginger and peppercorns, Marcus Wareing turns crunchy vegetables, such as radishes, carrots and cucumber, into a beautifully colourful pickle that is a delicious addition to salads, topping for burgers or accompaniment to cold meats and cheese.
First published in 2015
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Ingredients
Metric
Imperial
- 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
SAVE RECIPE
Equipment
- 2L Kilner jar
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
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