You Will Need:

¾ punnet small baby marrows, quartered lengthways
½ t (2,5 ml) bicarbonate of soda
boiling water
6 yellow patty pans, quartered
1½ red bell peppers, seeded, white pith removed and cut into strips
½ yellow bell pepper, seeded, white pith removed and cut into strips
10 baby carrots, peeled and quartered lengthways
1 chilli, finely sliced with seeds
5 cloves garlic, sliced lengthways

¾ punnet small baby marrows, quartered lengthways
½ t (2,5 ml) bicarbonate of soda
boiling water
6 yellow patty pans, quartered
1½ red bell peppers, seeded, white pith removed and cut into strips
½ yellow bell pepper, seeded, white pith removed and cut into strips
10 baby carrots, peeled and quartered lengthways
1 chilli, finely sliced with seeds
5 cloves garlic, sliced lengthways

Ina’s Tip

If you want to keep these pickled vegetables at room temperature for longer, place a dishcloth in the bottom of a large pasta pot and fill ¾ with boiling water. Place the jars on the cloth and add more boiling water just to cover the jars. Bring to the boil, cover with a lid and simmer for 15 minutes. Carefully remove the jars from the pot and allow to cool.

Method:

Prepare the vegetables.

Place the prepared baby marrows into a glass bowl. Sprinkle over the bicarbonate of soda.

Pour over boiling water just to cover and to spark the green colour.

Stir and allow to stand for 10 minutes.

Place the patty pans, peppers and carrots into a large bowl. Pour over boiling water and allow to stand for 10 minutes.

Drain all the vegetables. Add the sliced chilli and garlic, pack into 4 clean glass jars.

Pickling Liquid

Bring the vinegar, water and sugar to a rapid boil.

Mix in the mustard, Seasoned Sea Salt and peppercorns.

Pour the boiling hot pickling liquid into the jars to cover the vegetables and seal immediately with lids.

Turn the jars upside down to sterilise lids.

These pickled vegetables are best after a week in the fridge. They will keep in the fridge for a month or two.