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

SUGAR, LEMON, 72 G.
BLACK PEPPER MIX, 140 G.
Hungry for more?
Cucumber toast
Serves: 4 people Prep time: 15 minutes Ingredients 4 slices of toasted bread 1 pack of neutral-flavour cream cheese 1 cucumber, in thin, long slices Nicolas Vahé Olive Oil / Avocado Nicolas...
Avocado and kale toast
Serves: 4 people Prep time: 30 minutes Ingredients A handful of kale, rinsed and cut into smaller pieces 1-2 tbsp Nicolas Vahé Olive Oil / Avocado Nicolas Vahé Salt & Pepper / Everyday...
Roasted cauliflower
Serves: 4 people Time: 30-40 minutes, 20 minutes to bake Ingredients 1 cauliflower 3 tbsp olive oil 1-2 tsp Nicolas Vahé Salt / Fennel 1 glass of Nicolas Vahé Pesto / Vegan Preparation...