In a pickle
Place 15 g cauliflower florets, 1 carrot, sliced, 1 celery stick, cut into 5 cm chunks, 35 g pearl or small cipollini onions, peeled and left whole, and 1/3 red pepper, sliced into strips or rectangles, in a bowl. In a saucepan, gently heat 5 T each white wine vinegar, white spirit vinegar and filtered water, and 1 t each coarse salt and sugar, until dissolved, then boil for 3 minutes. Turn off the heat, add the vegetables, cover and allow to stand for 1 minute. Lift out the vegetables using a slotted spoon and return to the bowl, reserving the brine. Add a pinch each black peppercorns and dried chilli flakes, a few whole cloves, juniper berries and a crumbled bay leaf to a sterilised 500…
