Beetroot, peppers, onions and cauliflowers combine in this simple pickle. It's crunchy, tangy and slightly sweet and makes an ideal side dish for a ploughman's lunch or cheese platter.
- 10 medium beetroot
- 150g each red onion and red peppers
- 1 celery stalk
- 100g cauliflower
- 2 tbsp. salt
- 250ml white wine vinegar
- 100g caster sugar
- 3 tbsp. mustard seed
- 1 tbsp. celery seed
Scrub and finely dice the beetroot. Peel and finely chop the red onion. Halve the peppers, remove the seeds and pith and finely dice. Chop the cauliflower into small florets and finely dice the celery stalk.
Combine the beetroot, red onion, red pepper, celery stalks and cauliflower in a saucepan. Stir in the sugar, salt, mustard seed and celery seed and pour over the vinegar. Stir to combine.
Bring to the boil and then reduce to a simmer. Cook for 20 minutes or until the veg is tender.