Handmade nachos and pickled vegetables

Handmade nachos and pickled vegetables

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  • 6
  • Easy
  • 30 minutes
  • 15 minutes
  • Kanu Chenin Blanc 2010


  • 3 bay leaves
  • 2 chillies
  • 1 t mustard seeds
  • 6 juniper berries
  • 6 cloves garlic
  • ¼ cup brown sugar
  • 1 cup apple cider vinegar
  • 1 small cauliflower, broken into florets
  • 3 baby brinjals, halved
  • 3 baby marrows, cut into quarters
  • 2 carrots, cut into chunks
  • 6 wholegrain tortillas
  • Sunflower oil, for frying
  • Sour cream, for serving

Cooking Instructions

Place the spices, garlic, sugar and vinegar into a pan. Bring to the boil and add the vegetables.
Cook for 5 minutes. Cool and refrigerate until ready to serve.
Cut the tortillas into wedges. Heat the oil over a medium heat and fry the tortillas until golden brown.
Drain on paper towel. To serve, pile up the tortillas and top with the pickled vegetables and sour cream.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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