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We love these pickled vegetables alongside the likes of seared mackerel, they also make beautiful garnishes for canapés and light salads.
To master the art of preserving, join the Cookery School for their Pickles, Preserves & Ferments course and learn how to fill your larder with intresting and delicious jars to turn to at any time.
Discover more about this course HERE.
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
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.
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.
