Quickles (quick pickles)
MAKES ABOUT 5 JARS PREP AND COOK TIME 30 MINUTES
You will need 4 x 450ml jars and 1 x 600ml jar for this recipe 250g baby cucumbers, halved lengthways ¼ medium (375g) cauliflower, cut into florets 2 fresh red chillies, trimmed 1 bunch radish, trimmed, quartered 2 bunches (1kg) baby beetroot, trimmed, scrubbed, halved or quartered 3 bunches (1.2kg) spring carrots, peeled, trimmed 3 cups (750ml) water 3 cups (750ml) white vinegar ¾ cup (165g) white sugar 2 tablespoons sea salt (flakes) 3cm piece fresh ginger, peeled, cut into long thin strips 2 shallots (50g), peeled, sliced ¼ cup (50g) mustard seeds 1 tablespoon coriander seeds ½-1 teaspoon dried chilli flakes jars, combining the chillies with the cauliflower. 2 Place the water and remaining ingredients into a large saucepan; bring to the boil. Ladle the hot liquid over the vegetables in the jars; seal with lids. Cool to room temperature then refrigerate. Label jars with instructions to keep refrigerated. Vegetables will keep for up to 6 months. Not suitable to freeze or microwave.