I strongly urge you to make a jar or two of these delicious Italian garden pickles.  As the season moves on you can add sweet capsicum, little pickling onions, asparagus etc.  They will keep in your fridge for months and will add a lively note to your platters, and they make a great snack.

Preparation - 30 minutes

Cooking time - 20 minutes

Skill - easy

Makes 2 litre preserving jar

Ingredients

10 small spring carrots, washed and trimmed

2 sticks celery, cut into finger lengths

200g cauliflower or broccoli florets

1 bulb fennel, cut into thin wedges

100g french green beans, top and tailed

200g silverbeet stalks, cut into finger length size

Brine

1.5 litre white wine vinegar 

100g sugar

5 bay leaves (fresh)

10 black peppercorns

5 cloves

20g salt

100 ml extra virgin olive oil

Method

Wash and sterilise a large 2 litre glass jar. Set aside. 

Put the vinegar, sugar, salt, and aromatics in a large pot. Bring to the boil, reduce to a simmer and add the carrots.  Cook for 5 minutes

Add the remaining vegetables and cook for a further 5 minutes or until the vegetables are just tender (al dente). 

Add the olive oil.

Using clean tongs as you need to keep it sterilised for bottling. Put all the vegetables and aromatics into the jar and pour over the hot liquid until completely covered. Seal when cool.

Store in a cool place for a week or longer for best results.  Once opened, store in the fridge.