Pickled Vegetable Salad

Condiments Sides

Ingredients

• 500ml citrus vinegar
• 500ml water
• 50g salt
• 200g cabbage, sliced
• 250g cauliflower, broken into florets
• 320g carrots, sliced
• (Bell pepper, optional)
• ½ tbsp black peppercorns
• 3 cloves of garlic

Method

1. Heat the water, vinegar and salt over medium heat until the salt dissolves and it reaches a boil.
2. Pack the vegetables tightly into a 1.5 litre jar, and cover with the pickling liquid.
3. Allow to stand at room temperature, preferably in the sun, for at least a couple of days.