Prep time 10 minutes
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
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.
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