Rod's quick pickle
Get the most out of your veggies!
SERVES
4
TO
5
Ingredients
For the brine:
- 2 cups white vinegar
- 1 cup sugar preferably unrefined
- 1 tablespoon coriander seed
- 1 teaspoon mustard seed
- 1/2 teaspoon black peppercorns
- 3 bay leaves
- 3 star anise
- 2 stick cinnamon
- 1 tablespoon fennel seed
- 4 cardamom pods
Veggies (finely sliced):
- 3 english cucumbers
- 1 large red onion
- 1/4 head savoy or red cabbage
- 1 yellow pepper
- 1 red pepper
- 1 bunch radish
- Good salt to taste
Directions
- Place all ingredients for the brine into a pot and bring to a boil, let simmer for 15-20 minutes to infuse the flavours. Strain through a cheesecloth or fine colander into a container and set aside to cool.
- Place all the vegetables into a bowl and sprinkle with salt let sit for 15 minutes.
- Pour the pickling liquid over the vegetables until just covered. Place a plate on top of the veggies with a weight and let stand for at least three or four hours.
