Sweet and Sour Pickled Vegetables
I love summer shopping! This pickle came together when I found beautiful cauliflower, great organic colourful carrots, fennel and shallots, all locally grown, all calling out to be pickled! Perfect as a hostess gift…
This recipe makes about three 500ml jars.
1 2/3 cups white balsamic vinegar
3/4 cup cider vinegar
1/2 cup brown sugar
4 bay leaves
1/2 tbsp coriander seeds
1 tbsp kosher salt
150 gr shallots, peeled
1 small cauliflower, broken into flowerettes
1/2 lb baby carrots, trimmed and cut into 4″ lengths
1 fennel bulb, trimmed and sliced
Pour the vinegars into a large pan with 1 cup of water and add the sugar, bay leaves, peppercorns, coriander seeds and salt. Bring slowly to a boil and add the shallots. Cook for 2 minutes, then add the cauliflower and carrots. Stir into the liquid and cook 1 1/2 minutes, then stir in the fennel. Cook for another 1 1/2 minutes, then remove from heat.
Using a slotted spoon, transfer the vegetables into the warm sterilized jars. Pour in the hot vinegar to cover the vegetables completely. Cover the jars and process in a boiling water bath for 10 minutes. Wait at heat two weeks before opening to allow the flavours to meld.