|100 ml||white vinegar|
Peel and slice the carrots. Half the radishes and cut the cauliflower into small pieces. Boil the vegetables quickly in salted water and place into a glass jar. Mix the liquids for the pickle and bring to the boil. Pour the hot pickle over the vegetables and leave to cool down before serving. Keeps in the fridge for about a week.
Pickled vegetables are good with grilled food, sandwiches and salads. You can add chilli, garlic, cinnamon, or ginger according to taste.
Nutritional information per portion
|1||Protein in g|
|4||Carbohydrates in g|
|0||Fat in g|