Pickled vegetables

Ingredients

• 1 small cauliflower (about 650 g)
• 2 small zucchini (about 300 g)
• 500 ml white wine vinegar
• 0.5 tsp white peppercorns
• 3 tbsp sugar
• 4 coriander seeds
• 1 tsp salt

Instructions

1. 1.

   Rinse jars hot and let them drain on a kitchen towel.

2. 2.

   Wash, trim cauliflower and cut into small florets.

3. 3.

   Wash zucchini, trim ends and cut into uniform pieces.

4. 4.

   Boil vinegar with 500 ml water, peppercorns, sugar, coriander seeds and salt in a pot. First add cauliflower florets and simmer for about 4 minutes, then add zucchini cubes and cook for another minute.

5. 5.

   Remove the vegetables and fill the jars. Bring the liquid to a boil again and pour over the vegetables.

6. 6.

   Seal the jars and store in a cool, dark place. Let the vegetables steep for about one week before eating.