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Picked Vegetables

Cut up about 4 cups of vegetables such a cauliflower, small carrots, red onion, chilli, capsicum and zuchinni cut into small bite size pieces (although small chilli and baby carrots can be left whole).
Place the vegetable pieces in a bowl and coat well with the following ingredients.

  • 1 tsp salt
  • 1 tsp chilli flakes
  • ½ tsp each of mustard seeds and whole peppercorns
  • 1 tbsp sesame oil
  • Pickling liquid:  Heat together until the sugar has dissolved.
  • 2 cups of rice wine vinegar
  • 2 cups water
  • ½ c raw sugar

Pack the vegetables into sterilized jars and pour over the pickling liquid.  Leave to cool before sealing the jars.  Store in the fridge.