Homemade Pickles:

• 2 cups white wine vinegar
• 2 cups white wine
• 2 cups water
• 1/2 cup olive oil
• 3 tbsp rock salt
• 7 tbsp sugar
• 1/2 tsp turmeric
• 4 bay leaves
• 10 black peppercorns
• 5 cloves of garlic, sliced
• 2 carrots, peeled
• 1 small cauliflower, cut into florets
• 1/2 savoy cabbage, chopped roughly into chunks
• 1/2 red cabbage, chopped roughly into chunks
• 7 pickling onions, chopped in half & segments separated
• 2 sterilised jars
• 4 tsp capers, for garnish

Homemade Pickles       

1. Place carrots, cauliflower and savoy cabbage into one jar and the red cabbage and onion segments in the other.
2. In a large saucepan, combine vinegar, wine, olive oil and spices and bring to the boil over a medium heat. Reduce the heat and simmer for 10-15 minutes.
3. Remove from the heat and pour the liquid into the jars to completely cover the vegetables.
4. Tightly close the jars and store in a cool, dry place for 3 to 5 days.