Spicy pickled vegetables

Serves 4

Makes 4 jars


  • 1 small head of cauliflower, chopped into very small florets
  • 2 celery sticks, chopped
  • 1 carrot, peeled and chopped
  • 4 jalapeño peppers, sliced
  • 4 green chilli peppers, sliced
  • 80g salt
  • 250ml white vinegar
  • 3 garlic cloves, crushed
  • 2 tsp dried oregano
  • 1 tsp dried chilli flakes, crushed
  • 240ml vegetable oil


  1. Toss the cauliflower, celery, carrot, peppers and salt in a large mixing bowl, then cover with cold water. Cover with cling film and refrigerate overnight.
  2. Drain the vegetables and rinse with cold water.
  3. Whisk the vinegar, garlic, oregano and chilli flakes in a large bowl. Gradually whisk in the oil until combined.
  4. Add the vegetables and toss to coat. Transfer the mixture to jars and refrigerate for up to two months.

Nutritional information:

Per Serving: 69kcals, 6.9g fat (1.4g saturated), 1.4g carbs, 0.6g sugars, 0.4g protein, 0.6g fibre, 0.98g sodium