Easy pickled veg
- Preparation and cooking time
- Total time
- + cooling
- Easy
- serves 8
Skip to ingredients
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.