1large golden beetroot, thinly sliced into rounds on a mandolin3radishes, scrubbed, thinly sliced into rounds on a mandolin 1baby fennel bulb, thinly sliced lengthways on a mandolin1large carrot, thinly sliced lengthways on a mandolin350 mlwhite wine vinegar80 gmwhite sugar2 tspwhole black peppercorns2cloves
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).
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.
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.