Quick Pickled Vegetables

Ingredients

• 1 kg (2 lb) mixed vegetables: cauliflower, carrots, peppers, cabbage, celery
• 4 garlic cloves
• 2 small hot peppers
• 500 ml (2 cups) white vinegar
• 500 ml (2 cups) water
• 2 tbsp salt and 2 tbsp sugar
• Peppercorns and bay leaves

Method

1. Cut the vegetables into bite-sized pieces and pack into clean jars with the garlic, peppers, peppercorns and bay.
2. Boil the vinegar, water, salt and sugar.
3. Pour the hot brine over to cover.
4. Cool, seal and refrigerate. Ready in 3 days, keeps a month.

Tip. Pickles make plain strict-day meals taste like much more.