Mixed Pickled Vegetables

Mixed Pickled Vegetables

13saves
2days55min


4 people made this

Serve these pungent pickles with rye bread and corned beef or with a selection of full-flavoured cheeses.

Lynn Cole

Ingredients
Serves: 20 

  • 1 cucumber
  • 2 large capsicums, 1 red and 1 green
  • 1 medium cauliflower
  • 175 g fine green beans
  • 175 g tiny onions
  • 175 g baby carrots
  • 2/3 cup plus 11/2 teaspoons salt
  • 7 1/2 cups distilled white or cider vinegar
  • 2 1/2 cups sugar
  • 1 teaspoon black peppercorns
  • 1 teaspoon pickling spice

Directions
Preparation:2days50min  ›  Cook:5min  ›  Ready in:2days55min 

  1. Wash the cucumber, cut it in half lengthways and scoop out the seeds with a teaspoon. Cut the flesh into small dice and put in a very large bowl. Seed and wash the capsicums, then cut each in half lengthways. Cut the halves into strips 1–2 cm wide, then cut the strips into squares and put them in the bowl.
  2. Trim the cauliflower and cut into small florets. Wash the florets well, then drain and add to the bowl.
  3. Top and tail the beans, peel and halve the tiny onions, if necessary, and peel the carrots. Add them all to the bowl.
  4. Sprinkle the vegetable mixture with 2/3 cup of salt and mix well together. Cover the bowl and chill in the refrigerator for 48 hours.
  5. Meanwhile, pour the white vinegar into a stainless-steel or enamel saucepan and add the sugar, peppercorns, pickling spice and remaining salt. Heat gently, stirring frequently, until the sugar has dissolved. Strain the vinegar through a muslin-lined sieve into a heatproof jug, cover and leave until cold.
  6. Pour the salted vegetables into a colander and rinse under cold running water. Drain, dry well on paper towels, then pack into clean jars. Pour in enough spiced vinegar to cover the vegetables completely. Cover with vinegarproof lids, label and date, and store in a cool, dry, airy cupboard for at least two weeks before using. Use within two or three months.

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What is Capsicums?? - 30 Nov 2008

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