Our love for fermenting foods continues. A method to retain the vitamins, minerals and fiber content of vegetables, AND a great way to use up those stragglers in the bottom draw of your fridge! We absolutely love this recipe from 💛
No ploughman's is complete without this. Let it mellow in a dark cool cupboard for 1 month before eating. This is the best piccalilli I've ever had. Pile it onto your plate with a ploughman's or spice up ham and colcannon with a generous dollop.
Vietnamese Pickled Vegetables from White On Rice Couple lb. daikon, peeled and julienned 1 lb. carrots, peeled and julienned 2 tsps kosher or sea salt 1 cup unseasoned rice vinegar 1 cup sugar 1 cup water