Jamie drizzling honey on top of a fig tart

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Pretty pickled veg

Pretty pickled veg

Pretty pickled veg
Not Too Tricky

makes 2

nutrition per serving

Calories

g

Fat

0

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Together

Together

By Jamie Oliver

Ingredients

1.2kg crunchy veg, such as fennel, carrots, celery, radishes, cauliflower, candied beets

4 fresh bay leaves

1 tablespoon mustard seeds

1 tablespoon black peppercorns

2 fresh mixed-colour chillies

350ml cider vinegar

1 tablespoon runny honey

Top Tip

It’s nice to make this a few days ahead.

Method

GET AHEAD

  1. Get a large pan of boiling salted water on the go. Prep your veg, trimming as appropriate, then chop into bite-sized pieces that’ll be a pleasure to eat, and boil for 4 minutes exactly.
  2. Meanwhile, put the bay leaves, mustard seeds and peppercorns into a large bowl with 1 tablespoon of sea salt. Roughly slice and add the chillies, then cover with the vinegar.
  3. Add 500ml of hot liquor from the pan, then use a slotted spoon to add the veg to the bowl. Add the honey, stir well, topping up with more hot liquor to cover the veg, if needed.
  4. Divide the veg and liquor between airtight jars – I usually go for 2 x 1-litre jars, but you can absolutely use a few smaller jars, if you prefer.
  5. Seal them up, and store in the fridge until ready for your picnic, where they’ll keep really well for 2 to 3 weeks. Perfect paired with good cheese and crackers, mixed into salads, added to sandwiches, or just enjoyed on their own.

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