Sweet and Sour Pickled Vegetables
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
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!