Marcus Wareing's vanilla pickled vegetables recipe

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  • Serves 8
  • 30mins to prepare and 15mins to cook
  • 175 calories / serving
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(h)vanilla pickled vegetables Great British Chef TESCO

This recipe is a great to do with your kids. You can use vanilla essence as an alternative to vanilla pods, but pods would truly give you the best results.

Start by peeling the carrots and disposing of the tops. Slice the courgettes into 1cm sections, a great task for the older kids. Ask your little helpers to help scrub the radishes and discard the tops.

Cut the cucumber in half and remove the seeds.  Slice into 1cm sections. Cut the cauliflower into small florets and wash the mangetout. Peel the ginger and slice into half.

Layer all of the vegetables into a clean, sterilised glass jar. Ask your little helpers to help alternate the vegetables to make a colourful stack.

Over a medium heat, add the ginger, vinegar, sugar, salt and peppercorns into a saucepan. Also add the vanilla pods with the seeds scraped and set aside. A little trivia for your helpers; vanilla was first cultivated by the Masoamericans and originally brought to Europe by Spanish conquistadors in 1520!

Bring to boil for 10 minutes and then remove from the heat. Pour all of the liquid and spices - including vanilla pods and seeds into the jar and seal immediately.

For best results, leave to pickle for 4 weeks before serving.

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  • Ingredients

  • 250g (8oz) baby carrots
  • 2 courgettes
  • 1 bunch radishes
  • 1 cucumber
  • ½ cauliflower
  • 20 mangetout
  • 2 vanilla pods
  • 500ml (17fl oz) white wine vinegar
  • 250g (8oz) caster sugar
  • 80g (3oz) fresh ginger
  • ½tsp salt
  • 10 black peppercorns
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  • Energy 735kj 175kcal 9%
  • Fat 1g 1%
  • Saturates 1g 5%
  • Sugars 38g 42%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 38.6g Protein 2.8g Fibre 2.7g

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