Vegetable Pickles (Sottaceti)
Equipment
- 1 2-3L sterilised jar
Ingredients
- ΒΌ cauliflower chopped into small florets
- 2 carrots peeled and chopped into batons
- 1 large red onion chopped into chunks
- 1 cucumber chopped into batons
- 1 red pepper deseeded and chopped into strips
- 600 ml red or white wine vinegar you can also use apple cider, rice wine, white balsamic, or any you have to hand
- 12 black peppercorns
- 1 teaspoon fennel seeds or any other dried seed such as mustard, cumin, fenugreek
- 2 tablespoons salt
Instructions
- Bring a large saucepan of salted water to the boil and cook the cauliflower, carrot, and onion for 2 minutes. Drain and allow to cool.
- In a large bowl, combine the cooked vegetables with the cucumber and pepper. Spoon into a sterilised jar.
- In a large jug, combine the vinegar, peppercorns, fennel seeds, and salt. Pour this brine into the sterilised jar, immersing the vegetables.
- Place in the fridge for at least one week before eating.
Notes
Serve in wraps, sandwiches, burgers, or as a part of an appetiser platter.