Preparation time is 15minutes
Cook time is 5minutes
Total time is 20minutes
Serve is for 4 cups
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Difficulty level: 2 out of 4
9 Ingredients
- 1 cup rice wine vinegar
- 1/2 cup caster sugar
- 1 long red chilli, untrimmed, halved lengthways
- 1 star anise
- 1 bunch radish, thinly sliced
- 1 red onion, peeled, thinly sliced into rounds
- 1 carrot, untrimmed, thinly sliced into rounds
- 1 Lebanese cucumber, untrimmed, thinly sliced into rounds
- 2teaspoons sea salt flakes
Description
Don't let veggies go to waste, learn how to pickle them with this recipe. Pickled veggies are delicious on burgers and charcuterie boards or with falafels.
Instruction tip
Tip:If you’re making soup, add leftover veggie ends along with the other ingredients, then blitz and serve.
Method
Step 1 of 2
Place vinegar, sugar, chilli, star anise and 1 1/2 cups water in a medium saucepan and bring to the boil over high heat, stirring, until sugar has dissolved. Remove pan from heat. Strain mixture into a 2L capacity heat proof jar. Return star anise and chilli to pickling liquid.
Cool pickling liquid for 1 hour or until it’s at room temperature, then refrigerate for 2 hours or until chilled.
Step 2 of 2
Place vegetables in a colander set over a bowl. Sprinkle over salt and toss to coat. Stand for 20 minutes or until vegetables soften slightly. Rinse under cold water. Drain. Place vegetables in jar, ensuring they are covered with pickling liquid. Seal jar and refrigerate overnight before using.
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