pickled vegetables

~fills a 2 litre jar~

brine
330ml white wine vinegar
400ml dry white wine
500ml water
80ml mustard seed oil (optional)
4 large red chillies, split but left whole
16 black pepper corns
8 cloves
8 allspice berries
a touch of freshly grated nutmeg
1 bunch thyme
12 bay leaves
4 stalks rosemary
a good pinch of salt and 2 good pinches of sugar

Put all ingredients together in a small saucepan and bring to the boil over  high heat. Boil for 10 minutes. Remove the pan from the heat.

pickles
1 cauliflower (about 1kg), cut into florets, or
3 bunches of carrots, peeled

To pickle the cauliflower, put the florets into a large bowl (at least 2 litres capacity) that is large enough to take the veg and all the brine. Pour the hot brine over the florets. Take a piece of plastic wrap or baking paper and place over the top of the cauliflower to ensure that it is submerged. Allow to cool completely, then transfer to a sterilised 2 litre jar or airtight container and store in the fridge. For best results, allow the cauli to sit for at least 24 hours before eating.

To pickle the carrots, bring a large saucepan of salted water to the boil and cook carrots for 2-3 minutes. When tested, the carrots should be very crunchy and only half cooked. Strain and run under cold water until completely cool. Allow the bring to cool, then pour over the carrots. They are now ready to store either in a sterilised 2 litre jar or airtight container. They are best stored for 48 hour before eating.

~alternatives~
You can use all sorts of veges. The basic principles are:

• hard root veges such as carrots, swede and kohlrabi should be partially cooked before adding to cool brine
• beets should be cooked whole in brine (same quantities as above but with an extra 200ml water) and then peeled
• cucumbers and courgettes need only be immersed in the cool brine, then left for at least 48 hours
• pickled veg will keep in the fridge for at least 1 month