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Spiced pickled vegetables

Published on August 12, 2014
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Spiced pickled vegetables

Spiced pickled vegetables make a fantastic accompaniment to light fish dishes

Serves 2

You will need

  • Carrots 2
  • Banana shallots 2
  • Red pepper 1
  • Red chilli ½
  • Fennel seeds 1 tsp
  • Celery sticks 2
  • Garlic clove 1, peeled and crushed
  • Coriander leaves 20

For the pickle:

  • White wine 100ml
  • White wine vinegar 100ml
  • Water 100ml
  • Caster sugar 100g
  • Cornish sea salt and freshly ground black pepper to taste


  1. Prepare the pickled vegetables at least 12 hours before serving. Begin by peeling and finely slicing the carrots and banana shallots, then de-string and slice the celery sticks. Set these to one side and deseed the red pepper and chilli, then finely slice them.

  2. Put the vegetables in a large bowl with the chilli, fennel seeds and garlic.

  3. For the pickling liquor, put the wine, wine vinegar, water and sugar into a saucepan and bring to a simmer over a medium heat, while stirring.

  4. Simmer for 1 minute and then pour this pickling liquor over the vegetables.

  5. Season with salt and pepper.

Chef’s tip: ‘Great for light fish dishes, we serve these with battered monkfish cheek at Outlaw’s Fish Kitchen in Port Isaac. It’s a good idea to make a batch at a time as it will keep for a month in the fridge in a sterile container,’ says Paul Ripley, company development chef for Nathan Outlaw Restaurants.

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