Pickles In Wine Vinegar
For 1 large jar of pickles:
– 5 red spring onions (or 2 carrots or 7 mini peppers)
– 2 parts red wine vinegar (or sirha vinegar or aged 6 years)
– Mustard seeds
– Herbs (thyme, laurel, rosemary, dill, etc.)
– 1 part sugar
– 3 parts water
1. In a saucepan, boil the vinegar, sugar and water, then add the herbs and mustard seeds and cook for 1 minute.
2. Sterilise the jar by steaming it for 10 minutes or boiling it in a pan of boiling water.
3. Cut the vegetable of your choice as you like (diced, thin strips, slices, sticks, etc.).
4. Fill the pot to 2/3 with the vegetables and pour the boiling vinegar mix over the vegetables until they are covered.
5. Leave to cool and keep chilled for at least one week before eating.