A perfect addition to your next antipasto platter or
cheeseboard. Try serving with cold cuts of meat and fresh crusty
bread for a quick and tasty lunch.
Ingredients
Method
Place the vegetables and salt in a heat resistant bowl. Cover
with boiling water, leave for 10 minutes, then drain (but don't
rinse).
While the vegetables are standing; prepare the pickling liquid.
Place the vinegar, sugar, Gregg's Pickling Spice and Bay Leaves in
a saucepan, bring to the boil, then cool.
Pack the vegetables and garlic cloves tightly into clean
sterilised jars. Cover with the pickling liquid and seal the
jars
Leave in a cool dark place for about 5-6 weeks before
eating.
Serve, drained, alongside cold meats and on antipasti
platters.