Pickled Vegetables Recipe

Yields: 690g or 13 minutes

Ingredients :
120 g Pepper
120 g Carrot
100 g Celery
10g Leeks
100 g Onion
5 g Thyme
1 cup Sugar
1 cup Water
1 cup Spirit Vinegar

Method :
1) Slice all the above vegetables in different shapes to add interest and set aside

2) Put the sugar, water and vinegar into a pot and allow to simmer while continuously stirring until the sugar crystals are dissolved.

3) Add the vegetables and cook until al dente (firm to the tooth) for about 15 minutes.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za