Pickled Earthy Root Vegetables

Carrot + Beetroot + Watermelon Radish

This vinegar pickle is adapted from a recipe I recently made with the Future Food Institute. It has a lovely depth and balance of sweet, smoky flavours.  I used earthy winter root vegetables as I feel they work best with this pickle flavour profile. 

  • Prep 10 mins
  • Cook Time 1 min
  • Difficulty Low
  • Serving3 cup | 24 oz jar
  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Vitamin C

    Vitamin C rich foods help support a healthy immune system.  Vitamin C is necessary for cellular tissue growth, development and repair.   

  • Raw
  • Prep Ahead

Ingredients

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  • 2-3 cups beetroot, carrot, radish* - peel + dice
  • 1 cup water
  • 1 cup sherry vinegar
  • ¼ cup maple syurp
  • 1 garlic clove - peeled & whole
  • 2 tbsp dried oregano
  • 2 tsp mustard seeds
  • 2 tsp salt
  • 1 tsp smoked paprika

Method

 

Pickled Earthy Root Vegetables

 

CLEAN 3 cup | 24oz wide mouth mason jar with a lid.

 

PEEL & small dice vegetables all a similar size; a mix of raw beetroot, carrot + watermelon radish = 2-3 cups to 3/4 fill the mason jar.

 

Pickling Vinegar
ADD all the ingredients into a small saucepan and bring to a simmer.  TURN OFF heat.

 

CAREFULLY pour pickled mixture over vegetables in the jar. 

*If you have a metal lid – place a piece of parchment paper over the jar mouth then put the lid on – otherwise the vinegar will rust your lid and contaminate your pickles. 

 

TURN the jar gently a few times to mix all the ingredients together well.

 

COOL to room temp then store in the fridge.  WAIT at least 12 hours before eating – the flavour will deepen.  

 

 

Serving Ideas
In a bowl as an app with celery sticks, endive, chips and crackers. 
as a condiment to meals
with Smoked Roasted Mushroom & Black Bean Taco’s
with Veggie + Meat burgers
with herbs on Savoury Sweet Potato Oat Pancake.
with Mushroom Steak or Steak or grilled meats.

Tips + Suggestions

SWAP SHERRY vinegar for red wine vinegar.

 

SWAP MAPLE SYRUP for raw or dark sugar – but ½ the amount – then taste – you can skip the sweetness altogether; it will change the balance of acidity.

 

SWAP GARLIC for GINGER or skip. You only want a subtle garlic hint here; hence 1 clove – it’s enough.

 

ADD SPICE + HERBS  1 tsp chilli flakes. A bay leaf, a sprig of thyme.

 

VEGETABLES – use radishes – watermelon, daikon, carrots, kohlrabi, beetroot, salad turnips.