Italian-style pickled vegetables
If you want to see how people express their identity through food, there's no better example than the pickle. It's a way of preserving not only vegetables but also fruit, meat and fish using acid or salt. It is one of the great pre-refrigeration inventions that have taken root throughout the world.
Ingredients
4L white wine vinegar
2L water
200g sugar
220g salt
5 whole peppercorns
5 whole chillies
5 juniper berries
5 whole cloves
5 bay leaves
2kg cauliflower, trimmed into small florets
2kg green beans, trimmed
and cut into 3-4cm lengths
2kg carrots, peeled and cut into 3-4cm sticks, 1cm thick
2kg small pickling onions, peeled and cut in half
Method
Place ingredients, except for vegetables, in a large pot and bring to boil. Turn down to a simmer and poach vegetables for 2-3 minutes until tender but still slightly crunchy. Each vegetable will take a different amount of time depending on thickness. As each is ready, remove from simmering liquid with sieve and place in large bowl or plastic container. Once vegetables are done, mix well in the bowl. Distribute into sterilised preserving jars, cover with hot liquid and follow the manufacturer's instructions on how to seal. Alternatively, the vegetables can be stored, under the liquid, in a sealed container in the refrigerator. They are ready to use after 5 days. To serve, simply drain a small quantity and toss with extra virgin olive oil and chopped parsley.
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