Adapted from a 1960s cookbook, Radio-Canada's Femina, this crunchy, vibrant garnish adds colour and texture to any meal. It pairs particularly well with tacos and other South American dishes. —St-Amand Cassidy
carrots, thinly sliced
golden or candy-stripe beets, quartered and thinly sliced
cauliflower, thinly sliced
cabbage, thinly sliced
apple cider vinegar
orange, peeled into large strips
In This Recipe
Make pickling solution by combining vinegar and sugar until dissolved.
Toast cinnamon, peppercorn and cumin in small frying pan until fragrant.
Add all spices, orange peels and bay leaf to pickling solution and pour over vegetables.
Set aside to cool and refrigerate for a few hours.