This month, LYNN BAIN has a no-fuss solution that can be prepared ahead for busy times.
This is one of those prepare ahead meal deals (well, actually, it’s a prepare ahead side-dish deal).
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The idea is that when you have time, or make time, especially before a busy schedule full of activities, you can prepare these vegetables ‘pickled in a jar’ ahead of time. Then when you need to put together either a quick or easy meal, you can throw a couple of steaks in a pan and serve up three veg (or more) already sorted.
There is a little time dedicated to the preparation of the vegetables, but after that the ‘cooking’ is very quick and simple. The idea is that all the preparation is done ahead of time and then, once pickled, the vegetable side-dish to your future meal (be it meat, fish or another hero) can be kept in the fridge in a jar until you need a snappy solution.
Handy hint one: Use any vegetables you like in the pickles. The ones I used are home grown (mostly). However, you could use fresh fennel, artichoke heart, or carrots as well as ones I have listed here in the ingredients.
Handy hint two: I used a spring-loaded glass jar with a glass lid for the quick pickles. Using a jar with a metallic lid (such as a screw lid) can impart a metallic tang to the pickles.
QUICK VEGETABLE PICKLES
INGREDIENTS
1 red onion
1-2 green chillies
3-4 cloves garlic
6 or so radishes
250g green beans
4 mini qukes (pickling cucumbers)
½ cauliflower
1 tsp fennel seeds
1 tsp black peppercorns
1 cup white wine vinegar
½ cup apple cider vinegar
2 tsp salt
2 tsp sugar
1 cup water
METHOD
Step 1: Remove any outer leaves from the cauliflower. Then carefully break the half cauliflower head into florets. Cut off any excess stem if you prefer.
Step 2: Top and tail the green beans, then cut the beans into 2cm pieces.
Step 3: Remove the top end and stem end of the red onion. Peel off the outer skin and slice the onion.
Step 4: This photo shows the thinness of the onion slices for the pickles.
Step 5: Lightly crush the whole garlic cloves with the flat blade of a knife. Peel off the papery skin. You want the garlic cloves to be whole(ish) in the pickles.
Step 6: Cut the pickling qukes into four, lengthways.
Step 7: Slice the green chillies across. It is up to your taste preferences whether you leave the seeds in or not. You could also leave very small green chillies whole if you like.
Step 8: Remove the leaves and the hairy root of the radish and then cut the radish into slices.
Step 9: Alternating the layers, pack the prepared vegetables into a glass jar. Push down gently as you pack.
Step 10: Place the fennel seeds, whole peppercorns, salt and sugar in a stainless steel saucepan. Pour the white wine vinegar and apple cider vinegar into the saucepan. Stir well to incorporate the ingredients.
Step 11: Add the cup of water to the contents of the saucepan and bring to a gentle simmer until all the salt and sugar is dissolved.
Step 12: Pour the contents of the saucepan into the jar of layered vegetables until all the vegies are covered by the vinegar mixture.
Pop the top on the jar and seal well. Allow to cool and then place in the refrigerator for 24 hours or at least overnight.
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