Simple Pickled Vegetables
- 350ml apple cider vinegar
- 150ml water
- 120g caster sugar
- 2 star anise
- 1 tsp peppercorns
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- ¼ tsp salt
- 1 beetroot, ideally pink or yellow candy
- ½ a bulb of fennel
- ½ a red onion
- 6-7 radishes
- 3 fronds of dill
Light pickling is a technique that we use frequently at Daylesford for the fresh acidity and nutritional value that it can bring to the plate. We love these pickled vegetables alongside the likes of seared mackerel or sardines, or in sandwiches with rare beef – they also make beautiful garnishes for canapés and light salads.
Any number of vegetables will work in this recipe so do mix and match with the seasons or what might happen to be in your fridge. While the vegetables will keep in a jar with the liquor for some time unopened, just flashing them in the liquor for 20-30 minutes before serving can be just as satisfying.
Tip: Make a big batch of the pickling liquid, strain and store in the fridge to pour over fresh vegetables as and when you might be after something with a lighter finish.
METHODDIFFICULTY: Easy 20 MINS
Begin by making your pickling liquor. Put all of the ingredients into a pan and place over a medium heat. Bring to a simmer and stir until all of the sugar has melted. Set aside to cool.
Finely shave the beetroot and fennel using a mandolin, potato peeler or sharp knife. Slice the onion, chop the radishes in half, roughly chop the dill and add all of the vegetables to a bowl.
Once the pickling liquor has cooled, pour it through a sieve over the vegetables and leave to infuse for 20 – 30 minutes before serving. Alternatively, layer the ingredients into a jar, strain the liquor and pour into the jar. The pickles will keep in a cool, dry place for 2-3 months.
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