I love pretty much any thing pickled. Pickled onions, pickled cauliflower, pickled cucumbers - I love them all. I love them so much that I'd probably eat pickled dirty socks if they were vegan. So, while I might be biased, I really love this dish. It's quick, easy and (if you're the pickle loving type) really delicious.
First of all put a cup of vinegar (we use cider vinegar but you can use white wine or a combination of the two) into a saucepan with 3 tablespoons of sugar, 1/2 teaspoon pepper, salt to taste and three cloves of peeled but not crushed garlic. Bring it to the boil and stir until the sugar dissolves.
First of all put a cup of vinegar (we use cider vinegar but you can use white wine or a combination of the two) into a saucepan with 3 tablespoons of sugar, 1/2 teaspoon pepper, salt to taste and three cloves of peeled but not crushed garlic. Bring it to the boil and stir until the sugar dissolves.
Take the pan off the heat and throw in some chopped green beans and a purple onion. Allow to cool for about ten minutes. Then pour the whole lot over a bowl of sliced cucumber (that's about about one medium cucumber) and move it all around so all the veggies are covered.
Wait another ten minutes and then eat it all. Or alternatively eat as much as you like. I suspect that it will keep for a few days in the fridge, though I can't be sure because ours never gets a chance.
When we were given 8 kilograms of broccoli for Christmas one year by one of our fabulous students, we had to resort to pickling the broccoli having already made just about everything conceivable out of them, including chocolate cake! The jars of pickled broccoli lasted months, and were seriously delicious! Just cut up the broccoli and jam as much in a jar as you can, then pour the hot vinegar mixture over the top and seal it up. Yum!
Wait another ten minutes and then eat it all. Or alternatively eat as much as you like. I suspect that it will keep for a few days in the fridge, though I can't be sure because ours never gets a chance.
When we were given 8 kilograms of broccoli for Christmas one year by one of our fabulous students, we had to resort to pickling the broccoli having already made just about everything conceivable out of them, including chocolate cake! The jars of pickled broccoli lasted months, and were seriously delicious! Just cut up the broccoli and jam as much in a jar as you can, then pour the hot vinegar mixture over the top and seal it up. Yum!
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