This quick pickle uses up the vegetables in the fridge at the end of the week or pickling your cauliflowers, beetroot, broccoli, kale stems.
1 cup very hot water
½ cup vinegar (white or rice wine or apple cider)
4 tbs sugar
2 tsp salt
1 cup sliced vegetables of your choice.
1 tsp of spices of your choice or a few slices of ginger, a bay leaf, chilli etc.
Combine vinegar, hot water, sugar and salt into a jug. Stir until salt and sugar is dissolved.
In a non-reactive container put your thinly sliced vegetables and spices of your choice.
Pour brine over the vegetables and leave to sit for at least 20 minutes. Once cool, store your quick pickles, covered in the fridge. They will last for up to 2 weeks.
Recipe from Salads and Pickles by Alex Elliott-Howery and Sabine Spindler