Quick pickles

AT A GLANCE

This recipe makes about 1½ litres.

  • 3 baby golden beetroot, thinly sliced on a mandolin
  • 8 baby carrots (preferably a mix of Dutch carrots and purple heirloom carrots), peeled, halved lengthways
  • 6 breakfast or red radishes, halved lengthways
  • 1 zucchini, thinly sliced
  • ½ Spanish onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 baby fennel bulb, thinly sliced on a mandolin
  • 350 ml apple cider vinegar
  • 2 tbsp honey (optional)
  • 2 tsp black peppercorns
  • 3 thyme sprigs
  • 2 cloves
  • 2 fresh bay leaves
01   Combine vegetables and 1 tsp sea salt in a large bowl. Cover with plastic wrap and set aside for 10 minutes. Drain and rinse vegetables under cold running water, then transfer to sterilised jars.
02   Bring remaining ingredients, 250ml water and ½ tsp sea salt flakes to the boil and pour over the vegetables. Seal and set aside to cool, then refrigerate to pickle (1 hour or overnight). Pickles will keep for 2 weeks after opening.

Topics:

VEGETARIAN, SIDE DISH, SUMMER, HONEY, CARROTS, BEETROOT, CHEFS' RECIPES, ZUCCHINI, RADISHES, FENNEL

Recipe:

PETE EVANS

Photography:

MARK ROPER

Styling:

DEBORAH KALOPER

FEATURED IN

Dec 2014

Dec 2014

View Full Site