Roasted Wrinkly Vegetable Pickle

cornersmith.com.au

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

500g wrinkly vegetables: eggplants, capsicum, zucchini, fennel, cauliflower, onions, chillies

3 tablespoon olive oil, plus an extra ⅓ cup (80ml) to seal your jar

1 teaspoon salt

1 cup (250ml) white wine vinegar

½ cup (125ml) water

⅓ cup (75g) caster sugar

Flavourings of your choice (choose 2 or 3): 2 sliced garlic cloves, a little lemon peel or zest, a little orange peel or zest, 1 rosemary sprig, 1 teaspoon peppercorns, 1 oregano sprig, 1 teaspoon chilli flakes, 1 teaspoon fennel seeds, 1 teaspoon coriander seed, 1 teaspoon cumin seeds

Directions at cornersmith.com.au

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