Spicy Pickled Vegetable Relish
We preserve the surplus from the garden by canning. This spicy vegetable mixture can then be used as a base for other dishes, as a side, or as a vegetable garnish on the plate. The vinegar brine with sugar and spices gives the vegetables plenty of juice and a pleasant tang.
Prep: 30 min
Cook: 30 min
Servings: 1
Method
01.
Clean the carrots and celeriac, cut them into thin strips and parboil for 5 minutes.
02.
Cut the tomatoes into thin wedges, shred the cabbage into thin strips, slice the peppers into strips and cut the cucumbers into small batons. Cut the peeled onions into thin rings. Put everything into a bowl and mix.
03.
Put the oil, bay leaf, allspice and a piece of chilli pepper into the bottom of each jar – that is exactly why we do not use pepper.
04.
Mix all the brine ingredients and boil for 15 minutes. Then leave to cool.
05.
Fill the jars with the vegetables and press them down well. Pour the brine over the vegetables. To make sure the brine reaches the bottom, run the end of a wooden spoon down around the vegetables in several places and top up with brine.
06.
Wipe the rims of the jars and seal them tightly with the lids.
07.
Sterilise for 30 minutes at 85 °C.
