Spanish pickled vegetables
- Remove green ends from spring onions. Cut cauliflower into small florets. Cut peppers in half. Remove seeds and cut into 2cm pieces.
- Peel cucumber and cut into 2cm pieces. Slice beans into 4cm lengths. Place onions and cucumber in a non-metallic bowl. Place cauliflower and beans in a second non-metallic bowl and red pepper in a third non-metallic bowl. Sprinkle salt over all the vegetables. Leave overnight.
- The next day, drain and wash vegetables thoroughly. Plunge cauliflower and beans into boiling water for two minutes. Drain. Mix and pack all the vegetables into preserving jars. Alternatively, layer if wished.
- Pour over spiced vinegar to cover. Seal jars. Keep in a cool place for one to two months before using.