1 each of red and yellow bell peppers
1 stalk each of cucumber, carrot and celery
2/3 cup white wine vinegar (or vinegar)
3/4 cup water
3 tablespoons pure Canadian maple syrup
1 clove thinly sliced garlic
2 red chilies (seeded)
1 bay leaf
1/2 teaspoon peppercorns
2/3 teaspoon salt
Recipe developed by Mrs Asako Aramaki.
- Place pickling juice ingredients into a pan and bring to a boil. Once boiling, turn off the heat and let cool.
- Cut cauliflower into small florets. Remove seeds from red and yellow peppers and cut into bite-size pieces. Peel cucumber and cut into 2 cm thick rings. Peel carrot and coarsely chop into small pieces. Thinly peel celery with a vegetable peeler, remove ridges and coarsely chop.
- Put the vegetables into preserving jars, containers or plastic bags, and cover with cooled pickling juice. Close containers tightly to keep air away from vegetables and pickle for at least 1 day.
- Serve garnished with dill.
Diet Type: Vegan