1 pint malt vinegar
1/2 pint water
6 tsp. sugar
30 smooth skinned chilies (Nairobi)
1/2 a cauliflower
1 large red pepper
10 Gherkins or small "tree" cucumbers

Chili & Mixed Vegetable Pickle

1. Cut the cauliflower into chunky florets. Remove the seeds from the red pepper and slice lengthways into half-inch strips. Cut the gherkins or small tree cucumbers in half (lengthways).
2. Add all the ingredients to a large enameled saucepan and bring to the boil for no more than three minutes. Strain off the vegetables and divide equally between three sterilized 15-ounce jars.
3. Bring the dilute vinegar back to the boil and add to each jar. Seal - Ready to eat the next day!
4. This recipe is very loose and is perfect for your own interpretation - if it's too hot - reduce the number of chilies.
5. You can vary the vegetable content - dwarf green beans, celery, thinly sliced carrots and small pickling onions. Consume within four weeks. Enjoy! Serve with anything! Cold salads. A stir-fry or Curry.
   Makes 3 1lb jars
   Preparation time: about an hour