Pickled Veg

• 200 grams cauliflower
• 200 grams carrots
• 200 grams beetroot
• 50 grams shallots
• 4 large garlic cloves
• 1/2 tablespoon coriander seeds
• 1/2 tablespoon black pepper corns
• 2 star anise
• 10 grams dill
• 600 milliliters rice wine vinegar
• 600 milliliters water
• 4 tablespoons sea salt
• 250 milliliters light agave or maple syrup

1. In a large pan heat the vinegar, water, salt & agave along with your spices and dill. Bring up to simmer until the salt and agave has dissolved, make sure it's mixed thoroughly.
2. Peel and slice your carrots into 1/2 cm rounds, then slice in half. Cut the cauliflower into small florets. Peel the beetroot and slice into 1/2 cm rounds, then again into 1/2 cm batons. Slice cut the shallots into 1/2 cm rounds. Slice your garlic. Place all vegetables into a large heatproof bowl, once the vinegar is hot and salt and sugar dissolved, pour over the vegetables.
3. Use a large sterilised mason jar, once the mixture is cool, add your veg along with the pickling juice and seal the lid. Store in fridge, they'll be delicious after a few days but will improve with time and will keep fresh for a couple of months.

cauliflower, carrots, beetroot, shallots, garlic, coriander seeds, black pepper, anise, dill, salt, milliliters

Taken from food52.com/recipes/76594-pickled-veg (may not work)