• 1 Fennel bulb
  • 2 carrots
  • 1 small cauliflower floret
  • 5 radishes
  • 1/4 -1/2 red cabbage
  • 1 tablespoon coriander seeds
  • 1 tablespoon mustard seeds
  • 500 milliliters white vinegar
  • Bay Leaf


  1. Chop the vegetables into pickling size, and break up the cauliflower into florets.
  2. Toast the seeds in a medium saucepan for a couple of minutes.
  3. Then add the vinegar and 500 milliliters of boiling water. When the liquor is hot add the carrots and florets for a couple of minutes, then add the remaining veg and the bay. Decant to a sterilised jar and store in the fridge.