Ingredients
-
1½ tsp Salt
-
1 Bay Leaf
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bay leaf Peppercorns
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200 g Turnip
-
½ Beetroot
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100 g Cauliflower
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70 ml White Vinegar
Directions
Steps
|
1
Done
|
Bring 100 ml water to the boil with the salt, bay leaf and peppercorns. |
|
2
Done
|
Peel the turnip and beetroot and cut them into 2-cm thick strips. Cut the cauliflower into florets. |
|
3
Done
|
Layer the vegetables in a clean preserving jar and fill the jar with the pickling liquid and vinegar. |
|
4
Done
|
Leave the pink pickles in the refrigerator for 1 week to steep. |
