Recipes for the Road: Park Up Pickled Vegetables.

10 mins | easy | side dishes

Some of the most useful recipes are those that appear banal on the outside but. one through as a base recipes that is useful for so many things. Being able to whip up meals in flash can often depend on what you’ve got to hand to top them with or add to them.

This is a variation of a recipe by Cannelle et Vanille and it takes minutes to do but will provide that extra bit of oomph for salads and to top off curries and stir fries. My favourite is loaded onto rice like my rice box recipe.

You can use any veg you like: red onion, radishes, carrot, cucumber, fennel… the list goes on. Once you start pickling veg, you never look back!

Ingredients.

1/2 cucumber

3 carrots

2 cups vinegar (I use cider vinegar as that’s what I always have in the van)

1 cup water

1/2 cup coconut sugar (you can use normal sugar if you wish)

1 tbsp good quality salt

2 tsp whole spice

You’ll also need 2 jars with a lid

Method.

1. Make sure your jars are sterilised by pouring in boiling water and discarding after a few minutes.

2. Combine the vinegar, water, sugar and salt in a saucepan and bring to the boil. Turn the heat right down and simmer until the sugar is dissolved (about 5 mins)

3. Meanwhile, ribbon your veg by simply using a peeler to peel layers. Add to the jars, packing them right down.

4. Top your veg with 1 tsp each of the all spice. I also like to add a slice of lemon here but haven’t mentioned it as not essential.

5. Divide the pickling juice between the two jars, pouring on top of your veg.

6. Pop the lids on, give the jars a shake and then pop in your fridge ready to top a delicious meal off.

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