Pickled Veg
Tuesday, 5th September 2017 by Rachel

This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. You can follow her on twitter and facebook

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Pickling is a great way to preserve fresh vegetables and save some of the seasonal goods from the brighter months. They’re a fun way to liven up almost any meal or delicious as part of a mezze. Use fresh veg for the best pickles, the beetroot gives a wonderful colour here. You can play around with the veg, spices and herbs to suit your taste.

 

Ingredients

200g carrot

200g cauliflower

200g beetroot

50g small round shallots

4 large garlic cloves (fresher is nicer here)

½ tbsp. coriander seeds

10g dill

600ml rice wine vinegar

600ml water

4 tbsp malden salt

250ml light agave

 

Method

In a large pan heat the vinegar, water, salt & agave along with your spices and dill.  Bring up to simmer until the salt and agave has dissolved, make sure it’s mixed thoroughly.

Peel and slice your carrots into ½ cm rounds, then slice in half. Cut the cauliflower into small florets. Peel the beetroot and slice into ½ cm rounds, then again into ½ cm batons. Slice cut the shallots into ½ cm rounds. Slice your garlic. Place all vegetables into a large heatproof bowl, once the vinegar is hot pour over the vegetables. Use a large clean jar, once the mixture is cool, add your veg along with the pickling juice and seal the lid. Store in fridge, they’ll be delicious after a few days but will improve with time and will keep nice and fresh for a couple of months.