Pickled mixed vegetables with curry

• ¼ small white cabbage, cut into 3cm × 3cm cubes (220 g in total)
• 3 medium carrots, peeled and cut at an angle into 1 cm slices (

Mix the vegetables in a bowl and place about half at the bottom of a 1.5-litre sterilized jar (see Preserved lemons). Add the curry, allspice, garlic and chillies. Top with the remaining vegetables.

Make brine by stirring together