Weekend Australian Magazine, 12 March, 22

✨ BONUS TIPS:
💝 Love a pink pickle, and if you’re making the cauli salad too, you can use the pickling liquor in your dressing to turn the whole thing a little bit pink.
⏲ These can be eaten right away – warm, with a pink blush. They can be eaten the next day and will develop their colour and flavour over a week.

Recipe here (subscriber only content)