Easy pickled veg
- Preparation and cooking time
- Total time
- + cooling
- Easy
- serves 8
Skip to ingredients
- 1 small bulb fennelhalved and thinly sliced
- 150g baby carrotsscrubbed
- 100g baby leekstrimmed and halved
- 150g radishestrimmed and halved
- a handful of leaves to serve flat-leaf parsley
pickling liquid
- 200ml white wine
- 100ml light olive oil
- 200ml cider vinegar
- 3 bay leaves
- 1 tsp fennel seeds
- 4 peppercorns
- 2 tbsp golden caster sugar
- 1 tbsp salt
Nutrition:
- kcal82
- fat5.6g
- saturates0g
- carbs2.3g
- sugars0g
- fibre2.1g
- protein0.8g
- salt0.9g
Method
step 1
Blanch all the vegetables except the radishes for 3 minutes, Then cool in iced water and drain.
step 2
Bring the pickling liquid ingredients to the boil and pour over the vegetables. Allow to cool completely in the liquid and leave until needed.
