Healthy Eating

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Quick pickles


This recipe makes about 1½ litres.

You'll need

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

Method

  • 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.

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Featured in

Dec 2014

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