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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.

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Ingredients

400g shallots
300g cauliflower
300g cucumber
6 tbsp salt
Whole dried chillies
3 – 3 ½ cups DYC Malt or White Vinegar

Directions

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.
2
Sprinkle salt over vegetables and toss to coat vegetables in salt. Leave to stand for 24 hours.
3
Rinse vegetables under cold water and dry on kitchen paper.
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.
5
Seal with corks or non-metallic lids.
6
Leave for 3 weeks before using.