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- 1tsp mustard seeds
- 1tsp cumin seeds
- Pinch chilli flakes
- 1tbsp light brown sugar
- 100ml malt vinegar
- Pinch sea salt
- 1 cucumber
- 1/2 cauliflower
- 2 carrots
- 2 shallots
- 4 green beans, halved
- 2 garlic cloves peeled and sliced
- 1cm ginger peeled and sliced
- 1 green chilli, sliced
Measure out your seeds, chilli flakes, sea salt, sugar, vinegar and water into a small pan. Simmer for 2-3 minutes until the sugar and salt have dissolved. Leave to cool.
Place your prepped veg, along with the garlic, ginger and chilli, into a sterilised jar.
Pour the cooled pickling liquid, seeds and chilli flakes to cover the veg – top up with a splash of water if needed.
Seal the jar with the lid, leave to cool fully, then refrigerate overnight before serving. Store in the fridge for up to 2 weeks.
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