Italian Pickled Vegetables
1 Zucchini – sliced into matchsticks
½ Red capsicum – thinly sliced
½ Yellow capsicum – thinly sliced
½ Green capsicum – thinly sliced
½ Fennel bulb – thinly sliced
Salt and pepper
Pickling liquid
1/2 Cup white wine vinegar
1 bay leaf
1 tsp brown sugar
1 red chilli thinly sliced
1 tsp grain mustard
1 Tbsp capers
METHOD
- Put sliced vegetables into boiling water for 1 minute until softened a little
- Drain, cool then press through sieve to remove as much moisture as possible
- Reserve in a glass bowl
- Add vinegar, bay leaf, sugar, chilli and capers to a saucepan and bring to boil
- Pour over vegetables straight away
- Season with salt and pepper
- Cool and serve
