Pickled Vegetables

Ingredients

• ½ small onion
• 2 cauliflower florets
• ½ small zucchini, cut into strips
• ¼ red capsicum, seeded, cut in to 10cm strips
• ½ cup wine vinegar
• ½ teaspoon mustard seeds
• 2 peppercorns
• 1 clove

Method

1.  Steam onion and vegetables for 3 minutes, then drain.
2.  Sterilize a 300ml jar, by pouring boiling water in and leave for 10 minutes.
3.  Drain the jar.
4.  Arrange all vegetables in a sterilized jar.
5.  Combine vinegar with mustard, peppercorns and cloves.
6.  Pour over vegetables, making sure vegetables are completely covered in vinegar.
7.  Seal and leave in refrigerator at least a week before use.

Allergens and Intolerances

• Please check ingredients and allergen declaration on all food packaging to ensure it is suitable for your dietary requirements.