We've all been there once or twice - you buy vegetables with the good intention of eating them and well somewhere along the line it just doesn't work out.
Instead of turning them into compost...how about these quick and easy ways to utilise that produce, extending it's life, minimising waste and making your dollar go further?
Pickled Vegetable
The best part about this is you can use any vegetables you like
Ingredients:
Assorted Vegetables - I used broccoli, cauliflower, red and green capsicum, carrot, baby zuccini, beans.
Garlic cloves
Peppercorns
Chili Flakes
White Vinegar
Cooking salt - if you can get it uniodised is best (ie pure rock salt ground) but otherwise cooking salt will work, just be prepared for the end result to be a bit cloudier than you expected.
Jars - preserving or recycled jars with push button lids.
Method:
Clean and sterilise Jars in boiling hot water (to sterilise - have jars and lids in rolling boiling water for minimum 5 minutes).
Remove from water and sit on counter.
Bring 6 Cup distilled water (boiled from the kettle will be fine), 3 Cup white vinegar and a skant 1/2 cup salt to the boil.
Place garlic cloves (number and amt dependant on taste/size of jar), peppercorns (again to taste), 1/2 teaspoon chili flakes in bottom of jar. I also added some sliced lemon to mine.
Pack in chopped vegetables.
Cover with boiling brine (water/vinegar/salt mix) to about 1/4 inch from top of jar.
Place lid back onto jar and screw on tight.
Place jars into saucepan with rolling boiling water - leave in water until button depresses to flat (reseals).
Place in a cool dark place for 2 weeks then ready to use.
Then there is the old standby - bottom of the fridge soup...
Basically same principle as pickling vegetables - throw whatever you have in a big pot, bit of stock, cook til soft, then either blitz in the bender if you prefer smooth or leave it chunky if you prefer.
Easy peasy - good for the hip pocket and using what we have :)
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