Discover the surprising combination of crunchy vegetables and smooth vanilla in this unique pickled vegetable recipe. This recipe is a wonderful way to enjoy a variety of vegetables while discovering the subtle flavors of our 100% pure Tahitensis Extract .
Ingredients:
- 250g baby carrots
- 2 zucchini
- 1 bunch of radishes
- 1 cucumber
- 1/2 cauliflower
- 20 mangetout (sugar snap peas)
- 80g fresh ginger
- 500ml white wine vinegar
- 250g fine sugar
- 1/2 teaspoon salt
- 10 black peppercorns
- 2 vanilla beans or 2 teaspoons of our 100% pure Tahitensis extract
- 2L mason jar
Preparation:
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Halve the cucumber, remove the seeds and cut into 1cm thick sticks. Cut the cauliflower into small florets. Wash the mangetout. Peel the ginger and cut it in half.
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In a clean, sterilized jar, layer the vegetables, alternating the vegetables to provide color.
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Place a saucepan over medium-high heat and add the vinegar, sugar, salt, ginger, and peppercorns.
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Add the vanilla pods to the pot with the seeds scraped out - if pods are not available, you can use 2 teaspoons of our 100% pure Tahitensis extract.
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Boil the liquid for 10 minutes, then remove from heat. Allow to cool slightly before pouring the liquid and spices - including the vanilla beans and seeds - into the jar and sealing immediately.
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Allow the vegetables to marinate for 4 weeks before using and store in the refrigerator once opened.
This Vanilla Pickled Vegetable is a delicious accompaniment to salads, a topping for burgers, or an accompaniment to cold meats and cheeses. Try it and be amazed by the versatility of vanilla!
This recipe was inspired and adapted from the original Pickled Vegetables recipe on Great British Chefs .