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Pretty pickled veg
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Ingredients:
  • 1.2 kg crunchy veg, such as fennel, carrots, celery, radishes, cauliflower, candied beets
  • 4 fresh bay leaves
  • 1 tablespoon mustard seeds
  • 1 tablespoon black peppercorns
  • 2 fresh mixed-colour chillies
  • 350 ml cider vinegar
  • 1 tablespoon runny honey
Instructions:
  • Prepare the vegetables by trimming and chopping them into bite-sized pieces. Boil them in a large pan of salted water for exactly 4 minutes. In a large bowl, combine bay leaves, mustard seeds, peppercorns, sea salt, sliced chillies, vinegar, and honey. Add 500ml of hot liquid from the pan and the vegetables. Ensure the vegetables are submerged by placing a plate on top. Let it cool, then refrigerate overnight. The following day, divide the vegetables and liquid into airtight jars. Refrigerate until ready to serve, for up to 2 to 3 weeks. Enjoy with cheese, crackers, salads, sandwiches, or on its own.

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