Name: Tangy pickled salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 3 jars servings
Cuisine: Accompaniment
Ingredients: 5 cloves garlic cloves, peeled, halved; 500 ml vinegar white; 190 ml sugar; 5 ml coriander seeds; 5 ml fennel seeds; 10 ml mustard seeds; 5 ml celery seeds; 1 cucumber English variety, deseeded, julienned; 1 red onion halved and thinly sliced; 2 pepper red and yellow, thinly sliced; cauliflower small, cut into florets

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Ingredients (11)

5 cloves	garlic — cloves, peeled, halved
500 ml	vinegar — white
190 ml	sugar
5 ml	coriander — seeds
5 ml	fennel — seeds
10 ml	mustard — seeds
5 ml	celery — seeds
1	cucumber — English variety, deseeded, julienned
1	red onion — halved and thinly sliced
2	pepper — red and yellow, thinly sliced
	cauliflower — small, cut into florets

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Method:

Heat 1 litre of water in a saucepan. Bring to the boil, then reduce the heat to a simmer. Add the garlic and simmer for five minutes, then add the vinegar, sugar and 30ml salt. Bring to the boil and, once the salt and sugar have dissolved, remove the saucepan from the heat.

Mix the spices together and divide between sterilised jars. Remove the garlic from the brine with a slotted spoon and divide between the jars.

Pack the vegetables into the jars as tightly as possible.

Bring the brine back to the boil then pour over the vegetables to cover them completely. Cool and then cover and refrigerate. Store for a few days before eating. The pickle will keep in the fridge for about three months.

Image and text: Ideas magazine.

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