Seasonal Pickled Vegetables

Spring is a great time to pickle, like most people who enjoy wholefoods i’ll try and pickle anything. The method below has to be one of my favourites, mainly due to the variety of produce involved, but also because of the ease and time in which you can start to enjoy your crunchy veg. I love serving this on the side of almost any meal, but ultimately i want it drizzled in a good quality olive oil, served alongside some artisan bread, crispy greens and a creamy avocado.

1/2 red cabbage
1 fennel bulb
2 carrots
1 bunch of radishes
1/2 cauliflower
2 cucumber
1/4 cup river salt
1 litre of red wine vinegar
800 ml water
1/2 cup of sugar
2 tbsp salt

Wash and prepare all your vegetables. Remove any seeds and tough cores. Then cut into an assortment of shapes and sizes. Don’t cut anything too thin, the pickling liquid and salt will soften most vegetables. Aim for a variety of textures and sizes.

Add all the vegetables to a large mixing bowl and toss to mix up. Add the salt and give the veggies a good rub with you hands. Cover and let sit in the fridge overnight.

The next day place your pickling ingredients into a saucepan and bring to the boil. Let simmer for a few minutes before setting aside to cool.

Remove your vegetables from the fridge, they will have soften and be sitting in a puddle of water. Using your hands or some tongs, pack the veggies into clean jars, make sure to leave about 2 cm at the top.

Pour over the pickling liquid, making sure your vegetables are completely covered.

Leave to sit in the fridge for around three days. Taste often until you have a flavour profile that you love. enjoy as part of a shared meal, tossed through fresh garden salads or simply on bread with good quality butter.

Makes 1 – 2  large jars of pickles