Mixed pickles with herbs and fresh vegetables
serves
4
Mixed pickles with herbs and fresh vegetables
“You can buy the pickled cucumbers and chillies from a Middle Eastern grocer. I always leave the skins on my turnips when I make this pink pickle, unless they are quite rough,” says Simon Zalloua. Begin this recipe at least 1 day ahead.
Ingredients (12)
- 140g salt
- 80g caster sugar
- 1 cup (250ml) white vinegar
- 20g citric acid
- 100ml fresh beetroot juice
- 2kg baby turnips, trimmed, cut into wedges
Condiments
- 1/2 jar Middle Eastern pickled cucumbers
- 1/4 jar pickled chillies or baby peppers
- 100g green olives
- 200g pink pickled turnips (recipe above)
- 2 ripe tomatoes, cut into thin wedges
- 1/2 bunch each flat-leaf parsley & mint, leaves picked
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.To make the pink pickled turnips, combine 6 cups (1.5L) water with salt, sugar, vinegar and citric acid in a large saucepan over high heat and bring to the boil. Stir until dissolved, then remove from the heat. Once the liquid is cool, add the beetroot juice and turnip. Transfer to sterilised jars, making sure the turnip is totally submerged in the liquid (add more water if needed) and chill. The pickles are ready to eat the following day and can be stored for about 2 weeks in the fridge.
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2.Arrange the pickled cucumbers, pickled chillies, olives and pink turnips on a large platter with the tomatoes. Scatter with herbs to serve.
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