Pickled Vegetables with Ginger and Mint

        Prepare the vegetables such as : small fennel bulbs, small carrots, celery sticks, red and yellow peppers, plump spring onions and cauliflower. Cut the fennel into slim wedges; quarter the carrots and celery sticks; core seed and slice the peppers; remove most of the green part from the spring onions; divide the cauliflower into small florets.
        Layer the vegetables with the salt in a large non metallic bowl. Cover with a lightly weighted plate to press the vegetables slightly and leave for 12 hours.
        Rinse the vegetables under cold running water, drain well and dry thoroughly on absorbent paper. Pack into clean dry, sterilized jars, adding strips of ginger and mint at regular intervals.
        Pour in vinegar to cover the vegetables and swivel the jars to expel any air bubbles. Then cover with vinegar proof lids and seal. Store in a cool dry, dark place for at least a month before using.

Variation : For a more delicate taste, use rice vinegar, but because it is a milder vinegar, it does not have the same preserving qualities and should be used within 6 months.