Pickling is a great way to preserve fresh vegetables and save some of the seasonal goods from the brighter months. They’re a fun way to liven up almost any meal or delicious as part of a mezze. Use fresh veg for the best pickles, the beetroot gives a wonderful colour here. You can also play around with the spices and herbs to suit your taste. —Kali
large garlic cloves
black pepper corns
rice wine vinegar
light agave or maple syrup
In This Recipe
In a large pan heat the vinegar, water, salt & agave along with your spices and dill. Bring up to simmer until the salt and agave has dissolved, make sure it’s mixed thoroughly.
Peel and slice your carrots into ½ cm rounds, then slice in half. Cut the cauliflower into small florets. Peel the beetroot and slice into ½ cm rounds, then again into ½ cm batons. Slice cut the shallots into ½ cm rounds. Slice your garlic. Place all vegetables into a large heatproof bowl, once the vinegar is hot and salt and sugar dissolved, pour over the vegetables.
Use a large sterilised mason jar, once the mixture is cool, add your veg along with the pickling juice and seal the lid. Store in fridge, they’ll be delicious after a few days but will improve with time and will keep fresh for a couple of months.