Pickled carrots, fennel and celery

Photo: Simon Lambert
Photo: Simon Lambert
Pickles are always good to get under way before the crazy festive season hits.  I realise veggies are hard to come by but carrots, fennel and celery are available and make for a refreshing jar of tangy pickles.

Makes 1 litre jar

4 medium carrots, peeled, cut into long sticks
1 bulb fennel, cut into thin wedges
2 sticks celery, cut same size as carrots
1 ½ cups cider or white vinegar
2 cups water
¼ cup sugar
2 garlic cloves, crushed lightly
½ tsp fennel seeds
¼ tsp celery seeds
2 Tbsp sea salt flakes
2 bay leaves

Wash the jar in hot water and set aside.

Prepare the vegetables and set aside.

Put the vinegar, water, sugar, garlic and aromatics in a medium-sized saucepan. Bring to the boil.

Add carrots and cook for 2 minutes. Add the fennel and celery and cook for a further 2 minutes.

Carefully put all the vegetables into the clean jar and pour over the pickling solution so the vegetables are completely submerged.

Seal the jar and allow to cool.

For best results, allow the vegetables to pickle for at least a week before eating.

This will keep in the fridge for a couple of months.

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