Name: Quick pickled root vegetables
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Ingredients: 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

Quick pickled root vegetables

Australian Gourmet Traveller recipe for quick pickled root vegetables

Prep

30M

Cook

Total

35M

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.

Ingredients

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

Main

1.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).

2.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.

3.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.