Pickled Veg

1. 1

   In a large pan heat the vinegar, water, salt & agave along with your spices and dill. Bring up to simmer until the salt and agave has dissolved, make sure it's mixed thoroughly.

2. 2

   Peel and slice your carrots into 1/2 cm rounds, then slice in half. Cut the cauliflower into small florets. Peel the beetroot and slice into 1/2 cm rounds, then again into 1/2 cm batons. Slice cut the shallots into 1/2 cm rounds. Slice your garlic. Place all vegetables into a large heatproof bowl, once the vinegar is hot and salt and sugar dissolved, pour over the vegetables.

3. 3

   Use a large sterilised mason jar, once the mixture is cool, add your veg along with the pickling juice and seal the lid. Store in fridge, they'll be delicious after a few days but will improve with time and will keep fresh for a couple of months.

No additional tips available.