Pickles are always good to get underway before the crazy festive season hits.  I realise veggies are hard to come by but carrots, fennel, 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 

Method

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 saucepan.  Bring to the boil.

Add carrots and cook them 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.

You need to allow the vegetables to pickle for at least a week before eating for best results.  Will keep in the fridge for a couple of months.