- 1 cup red wine vinegar
- 3 T caster sugar
- 6 cardamom pods, crushed
- 8 peppercorns
- 50 g raspberries
- 100 g baby vegetables (carrots, radishes and spring onions)
- 250 g cream cheese
- 2 t chives, finely chopped
- 4-6 spring onions, finely sliced
- 1⁄4 lemon, squeezed
- Sea salt and freshly ground black pepper, to taste
- Olive oil, for drizzling
Place the vinegar, caster sugar, cardamom and peppercorns in a small saucepan and simmer for 5 minutes.
Remove from the heat and tear in the raspberries. Pour the mixture over the baby vegetables, then set aside to cool.
Mix the cream cheese, chives, spring onions, lemon juice and season to taste. Drizzle with the olive oil and top with the pickled vegetables.
Cook’s note: These are best served on the day of pickling. Serve with Woolworths’ ancient grain cracker breads.