Vegetable Pickle

1 small bunch of celery
1 small head cauliflower, cut into flowerets
3 carrots, thinly sliced
3 small courgettes
20 ounces frozen green beans, cooked and drained
1 small can white onions, cooked

1/3 cup vinegar
2 teaspoons basil
1 teaspoon salt
1 teaspoon sugar
5 cloves garlic (minced)
1 shallot or onion, (minced)
1/2 teaspoon whole white/black peppercorns

Mix the vinegar, basil, salt, sugar, garlic, whole black peppercorns and finely chopped onion in a bowl. Add the vegetables into the above liquid and pour into a jar and leave overnight.

Keep refrigerated and use within 3 months.

Cooking with Basil

Cooking with Basil

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