2 bunches rainbow carrots, peeled and trimmed
500g small Lebanese cucumbers, cut into wedges lengthways or sliced
2 bunches radishes, trimmed and sliced or cut into wedges
2 heads baby fennel, thinly sliced
sea or Celtic salt for sprinkling
2 small red onions, finely sliced
10 small garlic cloves, peeled
1 tbsp mustard seeds
2 tsp fennel seeds
12 pink peppercorns
2l white wine vinegar
2 cups caster sugar
TO SERVE: cured meats and aged cheese
1 Place carrots, cucumbers, radishes and fennel in a colander and sprinkle with salt. Allow to stand for 2-3 hours or overnight.
2To make pickling liquid, place vinegar, water and caster sugar into a large saucepan over medium heat and cook until sugar dissolves. Set aside to cool slightly.
3 Place vegetables into a bowl and add onion, garlic, mustard seeds, fennel seeds, peppercorns and sprigs of dill, toss to combine. Arrange vegetables into sterilised jars and cover with hot pickling liquid. Tap jars to make sure there are no air bubbles and ensure liquid is covering all vegetables. Cover with an airtight lid and set aside in a cool dark place for a week before using. Pickled vegetables will keep for 6 months.
4Serve with cured meats and aged cheese.
The pickled vegetables set the tone of this recipe with the ‘meatiness’ of the charcuterie and saltiness of the aged cheeses building the depth and potency of the antipasto platter. The Tinderry is Bryan Martin’s quirky blend of cabernet franc and sauvignon blanc with both sweet (the franc) and savoury (the sauvignon) flavours, a lithe frame and a compelling acid/tannin tension, which acts as a counterpoint to the perky flavours of the pickled vegetables.