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Pickled vegetables

Prep time 10 minutes

Ingredients
1 bottle Nicolas Vahé Vinegar / Mango
100 ml. plain vinegar
1 tsp. Nicolas Vahé spices / Fish
5 tbsp. Nicolas Vahé sugar / Lemon
1 tbsp. Nicolas Vahé Black Pepper Mix
4 red onions
1/4 cauliflower
1/4 romanesco

Preparation
Mix mango vinegar, plain vinegar, spices, sugar and pepper in a small pot and bring it to a boil until the sugar is dissolved. Cut cauliflower and romanesco into bite-sizes and onions into small slices. Mix vegetables with pickle and pour the entire mix into a jar. Let it cool and wait at least two hours before serving. Can be stored in fridge for up to three weeks.

Vinegar, Mango, 200 ml.

VINEGAR, MANGO, 200 ML.

Spices, Ginger, garlic & coriander, 1.94 oz (55g)

SPICES, GINGER, GARLIC & CORIANDER, 1.94 OZ (55G)

Sugar, Lemon, 72 g.

SUGAR, LEMON, 72 G.

Black Pepper Mix, 140 g.

BLACK PEPPER MIX, 140 G.

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