Ingredients

Method

• 100 g celery, finely diced
• 200 g broccoli, cut into small florets
• 1 medium onion, finely chopped
• 100 g green beans, thinly sliced
• 2 T salt
• 100 g pitted green olives, sliced
• 5 Woolworths Padrón peppers, thinly sliced
• 100 g spring onions, thinly sliced
• 100 g cucumber, finely diced
• 4 cloves garlic, thinly sliced

Method

Ingredients

1. Combine the celery, broccoli, onion and green beans and place in a bowl with the salt and enough water to cover. Cover and chill overnight.

2. The next day, drain the vegetables and discard the salt water. Add the remaining ingredients and combine well before putting into jars and sealing. Chill and allow the flavours to develop for a day or two before eating. Store in the fridge for up to two weeks.

Get more preserves recipes here.

Photographs: Jan Ras
Food Assistant: Mia Wentzel