Summer pickles

Makes 1½ cups

These simple, pickled vegetables round off a traditional relish tray or can be served as an appetite-whetter. The recipe can be improved with celery hearts that yield larger, paler slices than stalks. Red chillies create a pretty colour contrast, but any hot chillies will work well in the recipe. The pickles will keep up to two weeks refrigerated. 


Method:

Bring rice vinegar, chillies, dill sprigs, pickling spice and a quarter cup of water to boil in small saucepan. Reduce heat to low, and simmer 5 minutes. Remove from heat.

Place celery pieces in glass jar or other glass container. Pour hot pickling liquid (including chilli slices and seeds, and dill sprigs) over celery. Cool 1 hour, then cover and refrigerate until ready to serve.

 

Adapted from a recipe by Vegetarian Times

 

Ingredients: 

  • 1 C of vegetables (celery, carrots, cauliflower), chopped into 5 cm pieces
  • 1 C seasoned rice vinegar
  • 2-3 red jalapeño chillies, stems removed, seeds left intact, and thinly sliced
  • 4 sprigs fresh dill
  • 2 Tbsp pickling spice mix
  • Other relishes, crackers for serving