Rainbow Pickles_ Miles Kirby, Caravan

So this recipe comes from our good friend and founder of Caravan restaurants ; Miles Kirby.

This pickle is a delicious and handy way of preserving and spicing up any excess vegetables

2 carrots peeled and sliced

100g green beans, topped and sliced

1 Red pepper, sliced

1 small head of cauliflower, chopped up

3 sticks of celery, sliced

1 red onion, peeled and sliced

Could also use seeded cucumber, radish... the list is endless!

 4 tbsp Sea salt

 1 tbsp vegetable oil

1 tbsp black mustard seeds

 1 tsp tumeric powder

1 tsp chilli powder4 garlic cloves, sliced 

A thumb of ginger, sliced 

800ml distilled white vinegar 

300g sugar
Sprinkle chopped veg with 4 Tablespoons of salt, toss to combine then cover with a plate and press (using a jar of something to weigh the plate down) for 8 hours or overnight. >>>>> 8 hours later <<<<<Rinse the salted veg thoroughly with cold water. Taste to make sure not too salty, and rinse more if necessary. Add oil to a saucepan, then fry the mustard seeds until they have all popped. Add garlic and ginger, and fry for 2-3 mins before adding the spices. Cook out for 2 mins then add the vinegar and sugar, bring to the boil, then set aside to cool. Pour over the veg and refrigerate. The longer you leave it the better it gets!