Together
By Jamie Oliver
Pretty pickled veg
Not Too Tricky
makes 2
Recipe From
Ingredients
1.2kg crunchy veg, such as fennel, carrots, celery, radishes, cauliflower, candied beets
4 fresh bay leaves
1 tablespoon mustard seeds
1 tablespoon black peppercorns
2 fresh mixed-colour chillies
350ml cider vinegar
1 tablespoon runny honey
Top Tip
It’s nice to make this a few days ahead.
Method
GET AHEAD
- Get a large pan of boiling salted water on the go. Prep your veg, trimming as appropriate, then chop into bite-sized pieces that’ll be a pleasure to eat, and boil for 4 minutes exactly.
- Meanwhile, put the bay leaves, mustard seeds and peppercorns into a large bowl with 1 tablespoon of sea salt. Roughly slice and add the chillies, then cover with the vinegar.
- Add 500ml of hot liquor from the pan, then use a slotted spoon to add the veg to the bowl. Add the honey, stir well, topping up with more hot liquor to cover the veg, if needed.
- Divide the veg and liquor between airtight jars – I usually go for 2 x 1-litre jars, but you can absolutely use a few smaller jars, if you prefer.
- Seal them up, and store in the fridge until ready for your picnic, where they’ll keep really well for 2 to 3 weeks. Perfect paired with good cheese and crackers, mixed into salads, added to sandwiches, or just enjoyed on their own.
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