Try this easy pickled veg recipe, then check out our recipe for pickled beetroot and pickled cherries.


  • 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


  • 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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