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Sweet and Sour Pickled Vegetables

August 29, 2011

Using up and preserving the Veg from my garden this year has proven to be a challenge and a half!! So in order to use some more of the carrots in particular I made Sweet and Sour Pickled Veg!


500ml white wine vinegar

250ml cider vinegar

100gms Demerera or brown sugar

4 bay leaves

10 peppercorns

1/2 tbsp coriander seed

1 tbsp salt

150gms of shallots (plunged into boiling water, then cold water and peeled)

1 small cauliflower (cut into teeny tiny florets)

250gms of carrots (diagonally sliced)

1/2 cucumber (de seeded and sliced)

175g radishes (sliced)


Pour all the vinegars into a saucepan with 300ml of water, sugar, bay leaves, peppercorns, coriander, salt and bring to the boil.

Add shallots and cook fro 2 mins

Add cauli and carrots abd cook for 1.5 mins

Add cucucmber and cook for a further 1.5 mins

Transfer veg into sterilised, warmed jars, layered with radishes

Pour over the hot liquid ensuring the veg are fully covered

Seal and store for 2 weeks prior to eating!

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