Select Page

Pickled Earthy Root Vegetables

Carrot + Beetroot + Watermelon Radish

This earthy winter root vegetable pickle is a quick, simple and flavourful way to add punchy and crunchy flavours and textures to meals and snacks using simple vegetables and ingredients.

 

A combination of small diced raw carrots, beets and watermelon radishes are covered with a lightly spiced herb, and sherry vinegar infusion has a lovely depth and balance of sweet and smoky flavours.

 

Earthy winter roots perfectly compliment the pickle flavour profile and keep well in the fridge, making this a great condiment to use throughout winter. This vinegar pickle is adapted from a recipe I recently made with the Future Food Institute

  • Serves3 cup | 24 oz jar
  • Cooks in 1 min
  • Prep time 10 mins
  • 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

adds to shopping list

  • 2-3 cups beetroot, carrot, radish* - peel + dice
  • 1 cup water
  • 1 cup sherry vinegar
  • ¼ cup maple syrup
  • 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 cups | 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 the heat.

 

CAREFULLY pour the pickling mixture over the 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 well.

 

COOL to room temp, then store in the fridge.  Wait at least 12 hours before eating, as 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.

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

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.

Our latest nourishing in-season recipes ~ eat to THRIVE

Member Recipe

Cranberry & Apple Baked Quinoa

Member Recipe

Apple, Fennel & Celeriac Salad

Member Recipe

Roasted Vegetable Rosti with Kale