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