This is my go to recipe for pickling, I love the coriander seeds and sweetness of the rice wine vinegar, and you can use almost anything you like.<\/p>\n
Simple Pickled Vegetables 1kg vegetables (use anything you like such as cauliflower, zucchini, broccoli, sweet potato, onion, cucumber, cabbage, beetroot etc) Method: 1. Cut the vegetables into small pieces.<\/p>\n 2. Bring all the other ingredients to boil and pour over vegetables while hot. Allow to cool to room temperature before sealing in an airtight container.<\/p>\n 3. Leave in fridge for at least a week to allow the pickle to do its thing. These vegetables will keep in the fridge for (almost) forever and the longer you leave\u00a0them, the better they will taste.<\/p>\n","protected":false},"excerpt":{"rendered":" This is my go to recipe for pickling, I love the coriander seeds and sweetness of the rice wine vinegar, and you can use almost anything you like. Simple Pickled VegetablesIngredients: 1kg vegetables (use anything you like such as cauliflower, zucchini, broccoli, sweet potato, onion, cucumber, cabbage, beetroot etc)500ml rice wine vinegar300ml water120gm caster sugarPinch<\/p>\n","protected":false},"author":10,"featured_media":5234,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"yoast_head":"\n
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Ingredients:
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500ml rice wine vinegar
300ml water
120gm caster sugar
Pinch of salt
8 coriander seeds
1 bay leaf
2 sprigs thyme
10 white peppercorns<\/p>\n
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