Pickled vegetables harvested straight from the garden are a
popular accompaniment to antipasti.
750 ml (3 cups) white wine vinegar165 gm (¾ cup) white sugar5fresh bay leaves1 tspwhole cloves 1 tspblack peppercorns 200 gmpeeled celeriac, cut into 1cm-thick slices100 gmcauliflower, cut into florets8baby Dutch carrots, peeled and trimmed1red capsicum, cut into 1cm lengths1Spanish onion, cut into wedges1green tomato, halved and cut in 1cm-thick slices60 gmbaby green beans, trimmed60 ml (¼ cup) extra-virgin olive oil
Combine vinegar, sugar, bay leaves, spices, 2 cups water and 1 tsp sea salt in a saucepan and stir over medium heat until sugar dissolves. Bring to the boil, add celeriac and cauliflower, return to the boil, then cook for 10 minutes or until tender. Remove from heat, add remaining vegetables and oil, spoon into warm sterilised jars, pour over vinegar, seal and cool. Pickles will keep refrigerated for up to one month. Serve with crusty bread or chargrilled meats.