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Recipe from episode 4

Gelf’s quick pickled veg stalks

This method of pickling veg is a quick and hassle-free way of getting pickled veg in no time at all, in fact they can be eaten as soon as they cool down but will keep in the fridge in a sealed container for up to a month. Pickled veg works brilliantly in salads, bringing a bright contrast of colours, textures and flavours.

Makes 250g

250g vegetables of your choice (but for this recipe, I focussed on just the stalks of turnip and fennel)
1-2 tsp fennel, cumin and/or coriander seeds (optional)
200ml water
200ml cider vinegar
Pinch of sea salt

Prepare your chosen vegetables making sure they are either finely sliced or diced into 1cm cubes.

Add the vinegar, water (and spices, if using) to a saucepan and slowly bring to the boil. Once boiling sieve out the seeds and pour the remaining liquid over your chosen veg, make sure your chosen veg are completely covered and allow to cool to room temperature.

Any pickles that you don’t use straight away, place in a clean, sterilised jar with a well-fitting lid and they will keep in the fridge for up to a month.

Looking for more veg recipes or pickles?

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