Quick pickled root vegetables

AT A GLANCE

  • 1 large golden beetroot, thinly sliced into rounds on a mandolin
  • 3 radishes, scrubbed, thinly sliced into rounds on a mandolin
  • 1 baby fennel bulb, thinly sliced lengthways on a mandolin
  • 1 large carrot, thinly sliced lengthways on a mandolin
  • 350 ml white wine vinegar
  • 80 gm white sugar
  • 2 tsp whole black peppercorns
  • 2 cloves
01   Combine beetroot, radish, fennel, carrot and ½ tsp fine sea salt in a large bowl and mix well to combine. Cover with plastic wrap and stand to soften (30 minutes).
02   Meanwhile, stir vinegar, sugar and spices in a small saucepan over medium heat until sugar dissolves (2-3 minutes), cool to room temperature then refrigerate until cold.
03   Drain liquid from salted vegetables (discard) and rinse under cold running water. Combine vegetables and vinegar mixture, cover and refrigerate to pickle (2 hours). Quick pickled root vegetables will keep refrigerated for 3 weeks.
This recipe is from the May 2012 issue of Australian Gourmet Traveller.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

FRENCH FARMHOUSE CIDER. , suggested by MAX ALLEN

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