Pickled Carrot and Zucchini
This is another awesome tasting, easy to do, addition to an antipasto platter. I used carrot and zucchini because that is what I had in the fridge but other fairly hard vegetables like cauliflower and broccoli could also be used.
Ingredients
- 1 sterilised jar (through the dishwasher will do)
- 1/2 kg carrots, washed, top and tailed and cut into sticks the size you would like to eat and about half the height of the jar you are going to use so you will get 2 layers of sticks into it.
- 1 zucchini, cut into sticks the same size as the carrots
- 1 cup apple cider vinegar
- 1/4 cup sugar
- 2 tbs sea salt (check the ingredients – no fillers or you will get cloudy pickle juice)
- 1 tbs black peppercorns
- 1 tbs yellow mustard seeds
- 1 tsp chilli flakes
Method
- Turn the jar on its side and pack two layers of the sliced carrots and zucchini in.
- Combine vinegar, sugar, salt, peppercorns, chilli and mustard seeds, and 1/2 cup water in a small pan.
- Bring to a rolling boil stirring occasionally.
- Immediately pour over carrot/zucchinis.
- Let cool to room temperature, then cover and refrigerate at least 2 hours before serving.
- Ensure that the vegetables are covered with the liquid if you are going to store them for any length of time.