Middle Eastern Inspired Vegetable Pickle
Makes: approx. 1.5L
A stunningly simple pickle to make, these vegetables take on the pink of the beetroot and make very attractive pickles. Serve with a cheese platter.
INGREDIENTS
- 3 cups water
- 1 ½ cups (375ml) white vinegar
- ¼ cup salt
- ½ cauliflower (around 400g)
- 1 medium turnip (around 230g)
- 300g beetroot
- 1 clove garlic, thinly sliced
METHOD
1. Prepare the vegetables:
– cut the cauliflower into florets
– cut the turnip into 1cm wedges
– cut the beetroots into 1cm wedges
– cut the garlic into thin slices
2. Combine the water, vinegar and salt in a medium saucepan; bring to a boil. Boil uncovered, for 3 minutes.
3. Pack vegetables and garlic into hot sterilised glass jars. Pour in enough boiling vinegar mixture to leave 1cm headspace. Seal while hot. Store in a cool, dark place for at least 3 days before eating. Once opened, store jar in refrigerator.