Pickled Vegetables

Pickled Vegetables

Favourite flavours: Condiment
Cooking method: boil/steam
Season: All year round
Special options: Vegetarian
Convenience: four or less

This recipe makes 2 x 2 litre jars of pickled vegetables. These make great Christmas or birthday gifts for friends or family.

2kg assorted seasonal vegetables
(broccoli, cauliflower, carrots, zucchini, squash, etc)
1.5 litres (6 cups) white vinegar
500ml (2 cups) honey
4 tablespoons mixed pickling spices (white peppercorns, cinnamon, cloves, bay leaves, whole pimento)

Blanch vegetables in boiling salted water for approximately 30-60 seconds, (longer for harder vegetables like carrots). Remove vegetables, and refresh in cold water until completely cool.

Pack assorted vegetables into two 2 litre sterilized jars. (Glass jars are best with glass lids, and rubber seals — lids must be non-metallic, vinegar proof.

Gently bring vinegar to the boil with spices. Add honey and stir to dissolve.

Pour syrup over vegetables, ensuring they are completely covered and seal jar.

The vegetables should be left for at least 7 days. Their flavour will improve with time, so make a large batch.

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