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Odds and ends quick pickled veg recipe

2 ratings

Don’t let summer veg go to waste – this quick pickle is great for using up leftovers. Serve with salads, houmous and pitta bread, or simply enjoy straight from the jar! See method

Makes 1 x 500ml jar (320g)
Takes 15 mins plus 1 hr pickling
19 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

2 medium carrots, scrubbed and cut into 3mm slices
½ cucumber, cut into 3mm slices
6 radishes, cut into 3mm slices
1 red chilli, thinly sliced
3 sprigs fresh thyme
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp black peppercorns
2 star anise
2½ tbsp caster sugar
200ml white wine vinegar
1 tsp fine sea salt

High in vitamin A and a source of vitamin C

Each serving contains

Energy
75kj
19kcal 1%
Fat
0g 0%
Saturates
0g 1%
Sugars
3g 3%
Salt
0.1g 2%

of the reference intake
Carbohydrate 2.8g Protein 0.4g Fibre 1.3g

Method

Wash the veg thoroughly before preparing. Fill a freshly sterilised* heatproof 500ml jar with the veg, chilli and thyme.
In a separate, very clean, jug, mix together the coriander seeds, fennel seeds, peppercorns, star anise, sugar, vinegar, salt and 100ml freshly boiled water until the sugar and salt have dissolved.
Pour this pickling liquid over the veg. Top up with freshly boiled water if needed to fully submerge everything. Screw on the lid, then tip the jar upside down a few times to disperse the spices. Leave to pickle for at least 1 hr or for up to 3 months. The longer it’s left, the stronger it will be. Once opened, store in the fridge for up to 2 weeks.

See more Summer recipes

*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.