serves
8-10
prep
5 minutes
difficulty
Easy
serves
8-10
people
preparation
5
minutes
difficulty
Easy
level
Stream free On Demand
In A Pickle
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 5 long green chillies, halved
- 8 baby cucumbers, peeled at intervals
- ½ small head cauliflower, broken into small florets
- 2 turnips, peeled and quartered
- 1 small bunch baby carrots, trimmed (leaving ½ cm stalk on) and peeled
- 65 g (½ cup) salt
- extra-virgin olive oil, for drizzling
- 150 g mixed olives, to serve
Pickling liquid
- 750 ml (3 cups) apple cider vinegar
- 1 tsp salt
- 110 g (½ cup) sugar
- 3 garlic cloves, bruised
- 1 tsp black peppercorns
- 1 tbsp yellow mustard seeds
Resting time: 1 hour
Marinating time: 2 days
Instructions
- Place the chilli, cucumbers, cauliflower, turnips and carrots in a large bowl. Add the salt, mix well and stand for 1 hour. Rinse and drain, then transfer to a non-reactive plastic container in separate groups (not all mixed together).
- For the pickling liquid, place the vinegar, salt, sugar and 175 ml (1½ cups) water over medium heat and cook, stirring occasionally until the salt and sugar dissolves. Add the garlic, black peppercorns and mustard seeds, then remove from the heat and pour the mixture over the vegetables. Place a non-reactive weight on top to keep the vegetables under the pickling liquid. Refrigerate for 2 days before using.
- Remove the vegetables from the pickling liquid, drizzle with a little oil and serve with olives.
Photography by Kitti Gould.
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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.
Stream free On Demand
In A Pickle
