Pickled vegetables harvested straight from the garden are a popular accompaniment to antipasti.
- 750 ml white wine vinegar
- 165 gm white sugar (¾ cup)
- 5 fresh bay leaves
- 1 tsp whole cloves
- 1 tsp black peppercorns
- 200 gm peeled celeriac, cut into 1cm-thick slices
- 100 gm cauliflower, cut into florets
- 8 baby Dutch carrots, peeled and trimmed
- 1 red capsicum, cut into 1cm lengths
- 1 Spanish onion, cut into wedges
- 1 green tomato, halved and cut in 1cm-thick slices
- 60 gm baby green beans, trimmed
- 60 ml extra-virgin olive oil (¼ cup)
- 1Combine 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.