makes
1.5kg
prep
10 minutes
cook
15 minutes
difficulty
Easy
makes
1.5kg
serves
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 1 small cauliflower, cut into small florets
- 3 tbsp nasturtium berries
- 350 g (12 oz) thin green (haricot) beans, trimmed and chopped into small pieces
- 200 g (7 oz) pearl (baby) onions, chopped into small pieces
- 150 g (5 oz) small green tomatoes, chopped into small pieces
- 225 g (8 oz) small new-season carrots, chopped into small pieces
- 200 g (7 oz) asparagus tips, chopped into small pieces
- 6 garlic cloves, chopped into small pieces
- 550 ml (2½ cups/19 fl oz) distilled vinegar
- 2 tbsp black peppercorns
- 6 cloves
- 1 tsp mustard powder
- 4 red chillies
- 1 tbsp juniper berries
- 6 tarragon sprigs
- cold meats, to serve
Steeping time 24 hours
Pickling time 2 weeks
Instructions
Bring a large pan of salted water to a boil over high heat. Carefully add the vegetables and blanch for 5 minutes, or until tender, then drain. Run cold water over them.
Arrange the vegetables in a tall, sterilised ceramic pot or small sterilised jars.
Bring the vinegar to a boil in another pan then pour over the vegetables to cover. Let steep for 24 hours.
Strain the vinegar into a pan, bring back to a boil, and carefully pour back into the pot or jars, adding the peppercorns, cloves, mustard powder, chillies, juniper berries and tarragon. Seal tightly with a sterilised lid.
Pickle for two weeks before eating. Serve with cold meats.
Note: Preserving jars
These should be made of thick glass to resist any heat.
The closure should be airtight. Good options include self-sealing lids consisting of a flat lid and metal screw band, as well as glass lids with round rubber rings, held in place with spring clamps.
Calculate in advance how many jars you will need. Err on the side of too many.
The jars and lids must be sterilised just before using: boil for 10 minutes in a large amount of water. Drain and keep in the oven at 110ºC/225ºF/Gas Mark ¼ until ready to fill.
Jars may be reused, after carefully checking for chipping or hairline cracks. Self-sealing lids and rubber rings should be replaced after each use.
Choose jars that stack perfectly on top of one another to save space during storage.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
