PICKLED VEG

By • April 2, 2018 0 Comments

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Author Notes:
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

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Makes 2 litre mason jar

  • 200 grams cauliflower
  • 200 grams carrots
  • 200 grams beetroot
  • 50 grams shallots
  • 4 large garlic cloves
  • 1/2 tablespoon coriander seeds
  • 1/2 tablespoon black pepper corns
  • 2 star anise
  • 10 grams dill
  • 600 milliliters rice wine vinegar
  • 600 milliliters water
  • 4 tablespoons sea salt
  • 250 milliliters light agave or maple syrup
  1. 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.
  2. 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.
  3. 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.

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