Mixed Vegetable Pickle
Mixed Vegetable Pickle
Tip: Sprinkling the vegetables with salt allows excess water to seep out from the vegetables, making the pickles crunchier.
Ingredients
- 400 g shallots
- 300 g cauliflower
- 300 g cucumber
- 6 tbsp salt
- Whole dried chillies
- 3 - 3 1/2 cups DYC Malt or White Vinegar
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1
Peel the shallots, break the cauliflower into pieces. Peel cucumber and remove soft middle and seeds and dice. Place into a non-metallic bowl.
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2
Sprinkle salt over vegetables and toss to coat vegetables in salt. Leave to stand for 24 hours.
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3
Rinse vegetables under cold water and dry on kitchen paper.
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4
Pack the dried vegetable mixture into hot sterilised jars (see pickling tips for more information), place one or two dried chillies into each jar and cover with vinegar.
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5
Seal with corks or non-metallic lids.
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6
Leave for 3 weeks before using.
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7
Store unopened in a cupboard for up to 12 months. Once opened store in the fridge and use within 3 weeks.
