This is a simple, tasty way to pickle vegetables, Italian style. You don't need to stick to the vegetables in the recipe. You can use red bell peppers, cauliflower, turnips - whatever you have to hand.
Ingredients:
1 small carrot, cut into rounds
1 stick celery, cut into rounds
1/2 red onion, julienned
Small fennel bulb, sliced thin
Handful if green beans, topped and tailed and cut in half.
1 large clove garlic
tsp black peppercorns
A few sprigs of thyme
Fennel fronds for decoration
tsp salt
tsp sugar
White wine vinegar
Method:
Ingredients:
1 small carrot, cut into rounds
1 stick celery, cut into rounds
1/2 red onion, julienned
Small fennel bulb, sliced thin
Handful if green beans, topped and tailed and cut in half.
1 large clove garlic
tsp black peppercorns
A few sprigs of thyme
Fennel fronds for decoration
tsp salt
tsp sugar
White wine vinegar
Method:
- Heat a pan with salted water to quickly blanch the vegetables. Start with the carrots and celery; one minute later, add the other vegetables. Blanch for about a minute, then drain, shock with cold water and lay the vegetables on kitchen towels to dry out a little.
- Heat the vinegar with the salt and sugar, until it barely boils.
- Slice the garlic roughly and add to a large jar, along with the peppercorns and the thyme sprigs. Add the vegetables to the jar; either layer by layer, or alternating colours, or just put the whole lot in there at once. Pour the hot vinegar over the top until the vegetables are covered. Seal and leave for a week or so before consuming.
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Can't eat the same foods I loved, things like buffalo wings. Now I need to have the sauce on the side and dip.