Recipes

Pickled summer vegetables

Pickled summer vegetables and butterhead lettuce. Photograph: Harry Weir

Paul Flynn's face
Paul Flynn
Sat Jul 23 2022 - 05:00
Serves: 8
Course: Lunch
Cooking Time: 10 mins
Ingredients
  • 200ml rice wine vinegar
  • 200ml water
  • 200g sugar
  • 1tbs coriander seeds
  • 3cm of fresh ginger, peeled and finely shredded
  • 1 carrot, peeled and thinly sliced
  • 1 head of fennel, trimmed and thinly sliced
  • 1 red onion, peeled and thinly sliced
  • 1 packet radishes (250g) trimmed and halved

1 Bring the vinegar, water, sugar, coriander and ginger to the boil and add the carrot, fennel and onion.

2 Remove from the heat.

3 Allow to cool, then add the radishes and any green tops from the fennel.

4 Keep in the fridge until needed.

5 The vegetables are lovely through a salad for another day.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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