Roz's Pickled Vegetables

Ingredients

• 1.cabbage, ½ large head; coarsely shredded
• 2.2 green tomatoes, cut into thick slices
• 3.1 English cucumber, sliced
• 4.1 green pepper, sliced
• 5.2 carrots, sliced
• 6.1 onion, large; sliced
• 7.1 cauliflower, small; divided into florets
• 8.185 millilitre white vinegar
• 9.435 millilitre water
• 10.45 millilitre sugar, about 3 tablespoons; adjust to taste
• 11.allspice berries, a few berries
• 12.juniper berries, a few berries
• 13.5 millilitre mustard seeds
• 14.white pepper, to taste

Method

1. 1.Soak all vegetables in salted water for at least 2 hours. Rinse well and drain.
2. 2.Boil up the vinegar, water and sugar. Taste for sweet-sour balance.
3. 3.Season with allspice, juniper berries, mustard seed and white pepper.
4. 4.Pour the hot vinegar mixture over the vegetables and set aside to pickle.

Notes

• Uses green (unripe) tomatoes — they hold their shape well in the pickle.
• A quick-pickled vegetable medley with a spiced vinegar brine.