Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Cook the potatoes in a large pan of boiling salted water for 10 minutes until tender, then drain.
Put 1 litre of water, the vinegar, honey, coriander seeds, the pasilla mixe chillies, bay leaves and 1½ tsp salt in a large non-reactive pan over a medium heat. Bring the mixture to a simmer and cook for 10 minutes. Add the potatoes along with the carrots, corn and jalapeños, and remove from the heat. Cool for 10 minutes.
Divide the vegetables between two sterilised 1-litre jars (see cook’s notes, below), then top up with pickling liquid and seal the jars. The pickles will be ready to eat the next day, and will keep, chilled, for up to a month.