Japanese-style pickled vegetables
( MAKES 5 x 300ml jars )
Photo by Fiona Andersen
The art of preserving has been a bit of a revelation for me and, like most things in cooking, it’s definitely not new but it certainly seems like it at the time! You suddenly see such potential in food that previously you took for granted. No longer do you look at a glut of cucumbers or zucchini as a problem but rather as a delicious opportunity to be enjoyed or shared throughout the year.
|500 ml||White vinegar, or cider vinegar|
|350 g||Caster sugar|
|2 pieces||Dried chillies, seeds removed|
|1 kg||Vegetables, mixture of sliced cabbage, peeled & sliced onion, washed & trimmed radishes, carrots cut into fine batons, finely-sliced cucumber|
- Place water, vinegar, sugar, chillies, peppercorn and bay leaves into a small pot and bring to the boil. Remove from heat and cool completely.
- Sprinkle vegetables with table salt. Leave for 30 minutes then squeeze out excess water by hand.
- Place vegetables in a container and cover with cooled pickling liquor. Leave overnight and use vegetables the next day. Pickled vegetables will keep for up to 3 weeks in the pickling liquor.