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.
- 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
- 1Combine 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).
- 2Meanwhile, 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.
- 3Drain 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 .
Drink Suggestion: French farmhouse cider. Drink suggestion by Max Allen