Rice Cracker Pickled Nachos


10-15 rice crackers
1 tbsp pickled radishes
1 tbsp pickled onion
1 tbsp pickled carrots
1 tbsp pickled cucumber
1 tbsp thick aged balsamic vinegar
½ block feta cheese


To pickle veggies (do this a few days in advance):

Wash and cut up your vegetables and pack them into a sterilised glass jar.

In a medium-large saucepan, combine 2 cups vinegar, 2 cups water, ½ teaspoon of favourite flavours e.g. dried spices (optional) and 2 tbsp salt in a medium saucepan and bring to a boil.

Allow to cool.

Put your cooled brine over the vegetables in the jar.

Place lid on jar, let cool and label with date.

Put in fridge for at least a week, three weeks for best results.

To make nachos:

In a serving dish spread rice crackers over the base.

Scatter pickled vegetables and crumble feta over rice crackers.

Drizzle thick aged balsamic vinegar over nachos to serve.