Recipes
Summer pickles
20 minutes, plus pickling time
Preparation time
12 minutes
Cooking time
4 cups pickling liquid
Serves
Ingredients
375 ml (1 ½ cups) water
750 ml (3 cups) apple cider or white wine vinegar
2 tbsp raw sugar
3 tsp salt flakes
1 tsp juniper berries, lightly crushed
Vegetable options
700 g baby carrots (approximately 2 small bunches), trimmed and halved lengthwise
400 g baby yellow and red beetroot (approximately 1 small bunch of each), scrubbed and halved or quartered lengthwise
100 g tiger beetroot (approximately 2), trimmed and sliced
Method
- Place the water, apple cider vinegar, sugar and salt in a medium saucepan on high heat, induction setting 7 and bring to the boil.
- Add the juniper berries and reduce heat to induction setting 4 for 1 minute. Allow to cool for 5 minutes.
- Place the carrots and beetroots in separate glass dishes and top with the hot pickling liquid. Refrigerate for 2 hours.
- Serve as a side.
Hints and tips
- The pickles can be stored in an airtight container in the fridge for up to 3 weeks.
Applicance Functions
Donna Hay
Recipe by Donna Hay.