Pickled vegetables
Our pickled vegetables make a lovely and colourful gift for friends or family. We've used a variety of vegetables here, but you can experiment with your own com
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Ingredients
- 2 red capsicums (bell peppers) (400g)
- 1 litre (4 cups) white vinegar
- 2 cups (500ml) water
- 6 black peppercorns
- 1 bay leaf
- 1 tablespoon sea salt flakes
- 1 eggplant (230g), quartered lengthways, cut into 1cm (½-inch) slices
- 1/2 cauliflower (200g), cut into florets
- 2 carrots (240g), sliced thinly diagonally
- 2 stalks celery (300g), trimmed, sliced thickly diagonally
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 teaspoons finely chopped fresh thyme
- 2 cups (500ml) olive oil
- 2 cloves garlic, sliced thinly
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