Five tips to give leftover vegetables a second chance with a ‘wow' factor
SUN SAVERS Five tips to give leftover vegetables a second chance with a 'wow' factor
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HAVING family over soon but stuck for ideas as well as cash?
You could jazz up dishes, for added wow factor, just by using leftover uncooked veg to knock up some pickle or relish. Here's some ideas . . .
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RECYCLE OLD JARS: You will need jars to put your pickle or relish in, and could get a 12-pack of 300ml ones at Hobbycraft for £9, but the cheapest way to get started is to reuse empty jam or sauce jars.
Give them a good wash, or pop in the dishwasher then use boiling water to rinse.
TANGY TREAT: Pickled red onions are easy. Finely slice the onion, pop in a jar, cover with white wine vinegar, £2 at Sainsbury's, and add a pinch of salt and of sugar.
Put the lid on and shake, leave for 20 minutes before trying — adding more vinegar, salt or sugar as you think best.
Pop in the fridge and use on everything from tacos to sarnies.
SPICE OF LIFE: Slice up any spare chilli peppers and pop in a jar.
Then put 100ml of water in a pan and heat on the stove with a few teaspoons of sugar and one of salt, plus you could add mustard seeds or bay leaves from your spice rack. Bring to the boil then pour the liquid into the jar.
Carefully put the lid on the jar and leave to cool. Once at room temperature, store in the fridge and the chillis should keep for a few months.
CRUNCHY RELISH: Use up any mini- cucumbers or radishes to make a tasty relish.
Slice your veg and keep it crunchy by adding to a sieve with ice cubes for ten to 20 minutes before pickling.
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Make a brine following the same instructions as before, leave to cool and add to the jar with your veg.
You can also add onion, and herbs such as dill, for extra flavour.
PASS THE CARROTS: The key for great pickled carrots is to cut them up into very fine matchsticks or use a peeler to create shavings.
Follow the same brine instructions as above, but add some rice wine vinegar if you have it, as well as a dash of fish sauce.
Once cooled and refrigerated, you can use these on Asian dishes such as dumplings or stir fries.
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Combine leftover vegetables and empty jars for easy storage
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