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