Olive Magazine

Easy pickled veg

Published: December 19, 2014 at 2:32 pm
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  • Preparation and cooking time
    • Total time
    • + cooling
  • Easy
  • serves 8

The best recipe for pickled vegetables. We've used leeks, carrots, radishes and fennel, it's easy to keep the veg crunchy and all in a tangy poaching liquid, it's quick and simple to make.

  • Vegetarian
Nutrition:
NutrientUnit
kcal82
fat5.6g
saturates0g
carbs2.3g
sugars0g
fibre2.1g
protein0.8g
salt0.9g
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Try this easy pickled veg recipe, then check out our recipe for pickled beetroot and pickled cherries.

Ingredients

  • 1 small bulb fennel, halved and thinly sliced
  • 150g baby carrots, scrubbed
  • 100g baby leeks, trimmed and halved
  • 150g radishes, trimmed and halved
  • a handful of leaves to serve flat-leaf parsley

pickling liquid

  • 200ml white wine
  • 100ml light olive oil
  • 200ml cider vinegar
  • 3 bay leaves
  • 1 tsp fennel seeds
  • 4 peppercorns
  • 2 tbsp golden caster sugar
  • 1 tbsp salt

Method

  • STEP 1

    Blanch all the vegetables except the radishes for 3 minutes, Then cool in iced water and drain.

  • STEP 2

    Bring the pickling liquid ingredients to the boil and pour over the vegetables. Allow to cool completely in the liquid and leave until needed.

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