Pickles
Prep time 15 mins, plus salting time
Cook 5 mins
Makes 10 serves
2
A pickle makes a great appetiser before a meal, and can be used for salads or to accompany meats to help bring tang and contrast. This version is similar to a Middle Eastern-style pickle by using beetroot to colour the cauliflower and turnip. Here, this version is more on the vinegar spectrum of pickles, rather than traditionally in a simple brine.
1 cauliflower, broken into florets
20 baby turnips, peeled (or 4 large cut into wedges)
1 beetroot, coarsely diced, added for colour – you can thinly slice it so it can be served, too.
3 tbsp salt
Pickle solution
1 litre water
200g caster sugar
500ml cider vinegar
1. Combine vegetables and salt in a bowl and toss to season evenly with the salt. Set aside to salt vegetables at room temperature for 2 hours to draw out excess moisture.
2. Rinse vegetablesto remove excess salt and transfer to a jar, or non-reactive container.
3. Meanwhile, for pickling solution, combine sugar and 1 litre of water in a saucepan over medium heat. Add vinegar and bring back to the boil, then pour over vegetables and seal the jar. Set aside for 2-3 days to pickle before using.
4. Serve pickles as an appetiser with a few olives on the plate, such as Mount Zero.
INGREDIENTS
METHOD
NOTE Salting vegetables before pickling helps to draw ot excess moisture which will prevent the pickling solution from diluting and also keep the vegetables crunchy.
Pickles are best after 5 days of pickling, and will keep for up to 3 months refrigerated.
