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Preserved new-season vegetables (Primörer)
Published with permission from Smorgasbord: Deliciously Simple Modern Scandinavian Recipes By Peter’s Yard with Signe Johansen , Kyle Books. Photography by Ali Allen (p26-2)
Servings 1 large jar
Ingredients
- 6 baby carrots cleaned and quartered lengthways
- 6 baby daikon/mooli cleaned and quartered lengthways (or 100g (3½oz) regular daikon, sliced)
- 6 radishes thinly sliced
- 3 spring onions sliced into 2cm (¾ inch) long batons
- 100 g 3½oz cauliflower, broken into very small florets
- 300 ml ½ pint white wine vinegar
- 150 g 5½oz caster sugar
- 2 tsp fennel seeds
- 10 white peppercorns
- pinch of chilli flakes optional
Instructions
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Prepare all the vegetables. Pour the white wine vinegar into a medium-sized pan and add the sugar, spices and ½ teaspoon of salt. Bring to the boil and simmer until the sugar has dissolved.
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Tip in the carrots and daikon and cook in the vinegar for 2 minutes. Remove the pan from the heat and add the remaining vegetables and leave for 5 minutes before transferring to a large sterilized jar.
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Cool, then seal and store in the fridge where the pickles will keep for up to a week.