Forget about hot-water canning. Pick your favourite summer vegetables, submerge them in a simple brine, then refrigerate for a day or two, and done! These beauties make the most of the riches without the fuss.
Spicy Pickled Sweet Corn
(recipe on page 155) Peaches and Cream corn is almost too sweet on its own (we’ll save the lament for the disappearance of flavourful yellow corn for another day). Turmeric and chilies turn it into the hero it wants to be.
Pickled Zucchini Spears
(recipe on page 154) Salting and soaking the zucchini before brining might seem counter to making a crunchy pickle, but it does ensure a crisp result.
Pickled Peppers and Beans
(recipe on page 155) Oregano and heaps of garlic share the spotlight here. Serve these with beer or use them to garnish Caesar cocktails.
(recipe on page 155) Carrots, citrusy coriander seed, pepper and turmeric are a match made in heaven. You don’t need a sandwich as an excuse to eat these non-stop.