Quick–Pickled Summer Vegetable Salad

Name: Quick–Pickled Summer Vegetable Salad
Yield: Serves 4 as side or starter
Ingredients: ¼ tsp black mustard seeds; slice of ginger; a good bunch of fresh mint, leaves finely chopped; ¼ large cucumber; 1 small carrot; 5 radishes; 1 tsp caster sugar; 55 ml vegan white wine vinegar; 1 small courgette; ¼ tsp black peppercorns; ½ red onion

Preparation info

Serves
4
as side or starter

Difficulty
Easy

Appears in

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

About

Pickles are often thought of as vinegary, but this very fashionable, modern method means the vegetables are pickled so briefly that they retain all their crunch and vibrancy, picking up a mild little zing from the pickling liquor. It’s good as a starter with a little crumbled feta or goat’s cheese on top.

Ingredients

55 ml vegan white wine vinegar
1 tsp caster sugar
¼ tsp

Main course
Gluten-free
Summer
Vegan

Method

In a small pan, combine 40 ml water with the vinegar, caster sugar, mustard seeds, ginger and peppercorns. Bring to the boil, then remove from the heat and allow to cool a little. Strain the liquid once cooled and discard the flavourings.
On a mandoline, or using a