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Pickled Vegetables

A healthy and colourful snack to serve with pre-dinner drinks

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Calories	20
Total Fat	--
Saturated Fat	--
Total Carbohydrate	3g
Sugars	--

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Serves: 6

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Ingredients

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1 whole(s) cucumber
4 celery sticks
125 gram(s) baby carrots
125 gram(s) radishes
60 ml (4 level tbsp) sugar
60 ml (4tbsp) white wine vinegar
15 ml (1 level tbsp) pink peppercorns
Salt
Black pepper

Halve, de-seed and thickly slice one cucumber. Cut four celery sticks into chunks. Trim and peel baby carrots and radishes.
Sprinkle 10ml (2 level tsp) salt over the vegetables; leave for 2hr.
Rinse with cold water; drain. Sprinkle with 60ml (4 level tbsp) sugar, 60ml (4tbsp) white wine vinegar, 15ml (1 level tbsp) drained and rinsed pink peppercorns, salt and black pepper.
Cover; chill overnight. Serve chilled, garnished with coriander.
SERVE WITH... Drinks before dinner.
PREPARE AHEAD Complete the recipe up to one day ahead; cover and chill.