Pickled Vegetables

Colourful, crisp and tasty, these are a great accompaniment for any cold meats, cheese, or even in a salad.

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Photo credit: Edmonds Illustrated Cookbook
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Prep Time: Overnight + 1½ hrs Servings: Makes 1 Litre
  • 12 shallots or pickling onions, peeled

    1 cucumber, peeled and diced

    1 cup sliced celery

    1 cup sliced green beans

    2 cups cauliflower florets

    1 red capsicum, sliced

    6 Tbsp salt

    500ml Spiced Vinegar

  • 1. Prepare the vegetables so that the pieces are a similar size. Put the onion, cucumber and celery into one non-metallic bowl, the beans and cauliflower into another and the red capsicum in a third.

  • 2. Sprinkle the capsicum with 1 tablespoon of the salt and divide the remaining salt between the other two bowls. Cover and let stand for 12 hours or overnight.

  • 3. The next day drain off the liquid and rinse the vegetables in cold water. Drain again.

  • 4. Drop the cauliflower and beans into boiling water and cook for 2 minutes, then remove.

  • 5. Mix all the vegetables together, pack into sterilised jars and pour over enough spiced vinegar to cover.

  • 6. Seal the jars with non-metallic lids and keep for at least 3 weeks before using.

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