Recipe

Pickled vegetables

Our pickled vegetables make a lovely and colourful gift for friends or family. We've used a variety of vegetables here, but you can experiment with your own combinations.

May 31, 2011 2:00pm
  • 15 mins cooking
  • Makes 6 Cup
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Ingredients

Pickled vegetables
  • 2 red capsicums (bell peppers) (400g)
  • 1 litre (4 cups) white vinegar
  • 2 cup (500ml) water
  • 6 black peppercorns
  • 1 bay leaf
  • 1 tablespoon sea salt flakes
  • 1 eggplant (230g), quartered lengthways, cut into 1cm (½-inch) slices
  • 1/2 cauliflower (200g), cut into florets
  • 2 carrots (240g), sliced thinly diagonally
  • 2 stalks celery (300g), trimmed, sliced thickly diagonally
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 2 teaspoon finely chopped fresh thyme
  • 2 cup (500ml) olive oil
  • 2 clove garlic, sliced thinly

Method

Pickled vegetables
  • 1
    Preheat oven to 200°C/400°F. Sterilise 1.5-litre (6-cup) jar and lid(see tip).
  • 2
    Quarter capsicums; discard seeds and membranes. Roast capsicum, skin-side up, until skin blisters and blackens. Cover capsicum with plastic or paper for 5 minutes; peel away skin then slice thickly.
  • 3
    Meanwhile, combine vinegar, the water, peppercorns, bay leaf and half the salt in large saucepan; heat without boiling. Add eggplant, cauliflower, carrot and celery; bring to the boil. Reduce heat; simmer, uncovered, 5 minutes or until vegetables are tender. Drain vegetables; discard liquid.
  • 4
    Combine hot vegetables, capsicum, herbs and remaining salt in large heatproof bowl. Spoon vegetable mixture into sterilised jar.
  • 5
    Heat oil and garlic in small saucepan, strain into large heatproof jug; discard garlic. Carefully pour hot oil over vegetables to cover, leaving a 1cm (½-inch) space between vegetables and top of jar. Seal while hot.

Notes

To sterilise jars: wash the jar and lid in warm soapy water; rinse well. Place jar in large saucepan and cover with water. Bring to the boil and boil for 10 minutes. Carefully drain water from jars; transfer jar and lid to a baking tray lined with a clean tea towel. Cover with a sheet of foil and place in a low oven until dry. Use straight from the oven.

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