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Pickled veggies

By Abigail Donnelly
4 to 6
Easy
20 minutes

Ingredients

    For the pickling liquid:

  • 1 cup apple cider vinegar
  • 1 cup verjuice
  • 4 T sugar
  • 1 T salt
  • 1 T mustard seeds
  • 5 cloves garlic, thinly sliced
    • A selection of:

  • 100 g baby beetroot, peeled
  • 10 rainbow radishes
  • 200 g, baby Rainbow carrots, peeled

Method

  1. Whisk the vinegar, verjuice, sugar and salt in a saucepan over a medium heat until the sugar has dissolved. Bring to the boil and turn off the heat. Mix in the mustard seeds and garlic.
  2. Place the vegetables in jars and cover with the pickling liquid. Seal with an airtight lid and coo.