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These crisp pickled vegetables go wonderfully well with fried fish and satay sauce, the vinegar cutting through the creamy peanut sauce to provide a refreshing accompaniment. Preparation Time: 15 Minutes |
| 1/2 small cauliflower | Wine vinegar |
| 1/2 cucumber | 1 tblsp brown sugar |
| 2 medium carrots, peeled | 1 teasp dried chili seeds |
| 1 medium onion | 2 crushed garlic cloves |
| 2 sticks celery | 1 teasp salt |
Cut all vegetables into bite-sized pieces, and place into a large saucepan. Add the rest of the ingredients, including enough vinegar to cover the vegetables, and gradually bring to the boil. Simmer for 3-4 minutes then take off the heat and leave to cool. Put the vegetables and liquid into a sealed container and store in the fridge until required - can be kept for several weeks this way.