Pickled Veg

Name: Pickled Veg
Ingredients: 200 grams cauliflower; 200 grams carrots; 200 grams beetroot; 50 grams shallots; 4 large garlic cloves; 1/2 tablespoon coriander seeds; 1/2 tablespoon black pepper corns; 2 star anise; 10 grams dill; 600 milliliters rice wine vinegar; 600 milliliters water; 4 tablespoons sea salt; 250 milliliters light agave or maple syrup

13 ingredients

3 steps

Ingredients

200 grams cauliflower
200 grams carrots
200 grams beetroot
50 grams shallots
4 large garlic cloves
1/2 tablespoon coriander seeds
1/2 tablespoon black pepper corns
2 star anise
10 grams dill
600 milliliters rice wine vinegar
600 milliliters water
4 tablespoons sea salt
250 milliliters light agave or maple syrup

Directions

1

In a large pan heat the vinegar, water, salt & agave along with your spices and dill. Bring up to simmer until the salt and agave has dissolved, make sure it's mixed thoroughly.
2

Peel and slice your carrots into 1/2 cm rounds, then slice in half. Cut the cauliflower into small florets. Peel the beetroot and slice into 1/2 cm rounds, then again into 1/2 cm batons. Slice cut the shallots into 1/2 cm rounds. Slice your garlic. Place all vegetables into a large heatproof bowl, once the vinegar is hot and salt and sugar dissolved, pour over the vegetables.
3

Use a large sterilised mason jar, once the mixture is cool, add your veg along with the pickling juice and seal the lid. Store in fridge, they'll be delicious after a few days but will improve with time and will keep fresh for a couple of months.