Pickling is the perfect way to make the most of leftover vegetables, give it a go with this simple recipe.
|1||carrot, peeled and julienned|
|½||red onion, sliced|
|270g||white cabbage, sliced|
|1||scotch bonnet, sliced|
|7||coriander stocks and leaves, roughly chopped|
|1 tsp||black peppercorns, whole|
|1 tsp||coriander seeds|
|2||garlic cloves, sliced|
|400ml||apple cider vinegar|
1. Combine the water, vinegar, salt and sugar in a jug and mix until the salt and sugar have dissolved.
2. Arrange all the other ingredients in a sanitized pickling jar or airtight container.
3. Pour the vinegar solution into the jar/container filling to the top. Leave to stand for 1 hour.
4. Place in the fridge for 3-4 hours to pickle then serve.
Try adding other spices such as fennel, cumin and star-anise for a different flavour.