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.