Quick malt vinegar pickle

  • Portion size: Serves 4
  • Hands-on time 5 minutes, resting time 20 minutes
  • Difficulty: easy

Make this speedy malt vinegar pickle to enjoy alongside savoury pies or sandwiches.

Try as an accompaniment to our classic Cornish pasties.

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Ingredients

  • 100g cauliflower, cut into small florets
  • 10 fine green beans, cut into 3cm lengths
  • 1 corn cob, kernels removed
  • ¼ red pepper, finely diced
  • 5-6 silverskin pickled onions, quartered
  • 6 tbsp malt vinegar
  • 3 tbsp brown sugar
  • 1 tbsp English mustard
  • 1 tsp ground turmeric
  • ½ tsp salt
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Method

  1. Put the cauliflower and beans in a large bowl and cover with boiling water. Stand for 2 minutes, then drain and refresh under cold water. Add the corn kernels, red pepper and onions, and mix to combine. In a small non-reactive pan, combine the remaining ingredients and bring to a simmer. Pour the pickling mix over the veg and leave to pickle for 15 minutes (see Make Ahead).
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Make Ahead

The quick pickled veg will keep, covered in the fridge for 5 days. Add left overs to sandwiches or serve with cold cuts of meat.

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