Photo: Jennifer Soo
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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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