Quick pickled root vegetables


You'll need

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

Method

  • 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.

If you have no mature pickles on hand, these are a quick fix. You can eat them a couple of hours after making them or keep them refrigerated for several weeks; they get better with age. They are great served with pork chops (pictured above), as part of a charcuterie plate, or with fillets of crisp tempura-battered flathead and aïoli.

At A Glance

GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

Drink Suggestion

French farmhouse cider.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool