1 kg (2 1/4 lb) prepared mixed vegetables (see below)
brine
1 litre (1 3/4 pt) spiced vinegar
brine
1 litre (1 3/4 pt) spiced vinegar
method
Mixed vegetables (cauliflower, cucumber, shallots, French beans)
For brine see - Pickling information.
1. Break the cauliflower into florets; peel and dice the cucumber; peel the shallots; cut up the beans.
2. Soak the vegetables overnight in brine.
3. Remove, rinse, drain well and dry on a cloth.
4. Pack into jars and cover with cold spiced vinegar.
5. Cover the jars.
For brine see - Pickling information.
1. Break the cauliflower into florets; peel and dice the cucumber; peel the shallots; cut up the beans.
2. Soak the vegetables overnight in brine.
3. Remove, rinse, drain well and dry on a cloth.
4. Pack into jars and cover with cold spiced vinegar.
5. Cover the jars.
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