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.
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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.
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.
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.
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.