Pickled Food Jars

Method

1

For the Pickled Aniseed Carrots Ribbons:

Add the star anise, mustard seeds, fennel seeds, pickling vinegar and sugar to a saucepan and bring to the boil. Once the sugar has dissolved, remove from the heat. Place the carrot ribbons into a jar and pour over the hot vinegar. Once cool, put the lid on the jar, leave overnight, then place in the fridge until ready to use.

2

For the Pickled Jalapeños:

Add the vinegar, sugar, black peppercorns and mustard seeds to a saucepan and bring to the boil. Once the sugar has dissolved, remove from the heat. Place the jalapeños into a jar and pour over the hot vinegar. Once cool, put the lid on the jar, leave overnight, then place in the fridge until ready to use.

3

For the Pickled Red Onions:

Add the vinegar, sugar, mustard seeds and bay leaves to a saucepan and bring to the boil, once the sugar has dissolved, remove from the heat. Place the onions into a jar and pour over the hot vinegar. Once cool, put the lid on the jar, leave overnight, then place in the fridge until ready to use.

4

For the Pickled Dill Cucumbers:

Whisk together the pickling vinegar and sugar until the sugar dissolves. Put the cucumber and dill into a jar, and pour over the vinegar. Leave the jar to sit overnight before placing in the fridge until ready to use.

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