Quick Pickled Vegetables

These quick pickled vegetables are the ingredient needed to make any salad sing. Use them to top a cold potato salad, mix into a roast vegetable medley or toss through a leafy green salad for something crunchy, bright and flavourful. 

Makes approx. 1-2 cups

Vegetables of your choice (such as red onions, radishes, beans, carrots), enough to yield 1 ½ cups when sliced
1 clove garlic, thinly sliced
½ cup Pons cava rosé vinegar or Forvm Chardonnay vinegar
½ cup water
1 tsp Sal de Añana spring salt
1 tsp sugar

Thinly slice or cut vegetables into matchsticks or small pieces and place in a bowl or jar with the garlic. Place vinegar and water into a small pan; add the salt and sugar. Bring to the boil, or microwave for 2-3 minutes, until bubbling hot. Pour the hot liquid over the veggies and set aside until cooled to room temperature. Serve immediately or store in the fridge. Best eaten within 1-2 days of making.

Recipe by Julie Le Clerc