All the deliciousness of pickled vegetables – but ready to eat in a few days. Pack a large jar with an assortment of vegetables, cut into nibble-sized pieces, along with a couple of bayleaves and some garlic cloves, sliced. Drop in a dried, or fresh sliced chilli if you like. You could use cauliflower, turnip, fennel, carrots, French beans, peas, peppers, chillis and even cabbage, in any variety you choose. You can sling everything into the jar or spend a happy afternoon slicing and arranging the pieces artistically.
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