Use up your Christmas leftovers with this simple Boxing Day recipe
Serve this pickled veg as antipasti or as part of buffet lunch.
Chop the raw vegetables into broadly equal sizes, no bigger than 2cm; carrots, radishes, celery, cauliflower florets, small beetroots, pale cabbage leaves, apples, rhubarb, green beans, peppers.
To serve, remove the pickled veg from the liquor and serve in a shallow dish with toothpicks to skewer.
Combine the vinegar, water, sugar and flavourings in a non-reactive saucepan and bring to the boil, stirring well to dissolve the sugar. Remove from the heat and leave to cool.
Prepare the vegetables so that they are roughly equal in size and place them in a clean container with a lid.
Pour the cold pickling liquid over the vegetables to submerge them. Cover and refrigerate the pickles for at least 24 hours before serving – two or three days is best. The pickles will keep for up to two weeks in the fridge.
Polly Webster
