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
2 litre mason jar
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.