( Please see the sections on "Hints" and Conversion Tables
Vegetables with Ginger and Mint
|1 kg ( 2¼ lbs ) Mixed vegetables (see
||Several sprigs of fresh mint
|115 g ( 4 oz) sea salt
||8 g ( ¼ oz ) fresh ginger
|800 ml (28 fl oz ) cider vinegar
Prepare the vegetables such as : small fennel bulbs, small carrots, celery
sticks, red and yellow peppers, plump spring onions and cauliflower. Cut the
fennel into slim wedges; quarter the carrots and celery sticks; core seed and
slice the peppers; remove most of the green part from the spring onions; divide
the cauliflower into small florets.
Layer the vegetables with the salt in
a large non metallic bowl. Cover with a lightly weighted plate to press the
vegetables slightly and leave for 12 hours.
Rinse the vegetables under cold
running water, drain well and dry thoroughly on absorbent paper. Pack into clean
dry, sterilized jars, adding strips of ginger and mint at regular intervals.
Pour in vinegar to cover the
vegetables and swivel the jars to expel any air bubbles. Then cover with vinegar
proof lids and seal. Store in a cool dry, dark place for at least a month before
Variation : For a more delicate
taste, use rice vinegar, but because it is a milder vinegar, it does not have
the same preserving qualities and should be used within 6 months.
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