Pickled Vegetables

Lovely Meal

These crisp pickled vegetables go wonderfully well with fried fish and satay sauce, the vinegar  cutting through the creamy peanut sauce to provide a refreshing accompaniment.

Preparation Time:  15 Minutes
Cooking Time:  4 minutes

1/2 small cauliflower Wine vinegar
1/2 cucumber 1 tblsp brown sugar
2 medium carrots, peeled 1 teasp dried chili seeds
1 medium onion 2 crushed garlic cloves
2 sticks celery 1 teasp salt

Cut all vegetables into bite-sized pieces, and place into a large saucepan. Add the rest of the ingredients, including enough vinegar to cover the vegetables, and gradually bring to the boil. Simmer for 3-4 minutes then take off the heat and leave to cool. Put the vegetables and liquid into a sealed container and store in the fridge until required - can be kept for several weeks this way.