Are you eating a lot of salads at the moment? Need a way to make them more interesting?

 

One way that I add a little pizzazz to my salad dishes is to include some pickled vegetables. You don’t need to spend hours boiling vinegar with spices and sterilising jars to enjoy pickles. 

 

Try my quick pickle recipe which is perfect for making with red cabbage and beetroot. Prepare plenty and store in an airtight container in the fridge for up to a week for easy access to crunchy pickles on your salads and in other meals throughout the week.