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Author Notes: 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
- 1 cup carrots, thinly sliced
- 1 cup golden or candy-stripe beets, quartered and thinly sliced
- 1 cup cauliflower, thinly sliced
- 1 cup cabbage, thinly sliced
- 2 cups apple cider vinegar
- 1.5 cups sugar
- 1 teaspoon black peppercorn
- 1 cinnamon stick
- 1 teaspoon cumin seeds
- 0.5 teaspoons mustard seeds
- 2 star anise
- 2 bay leaf
- 1 orange, peeled into large strips
- 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.