Ingredients
- A bunch of radishes or turnips
- 6 carrots
- 6 spring onions or 1 red onion (or any other variation of veges that are good raw)
- handful of coriander or mint.
- 1cup apple cider vinegar
- 6 peppercorns
- 40g ~50g sugar
- 2/3t sea salt
Quick Pick Pickles
Method
- Heat the vinegar with sugar and salt until it simmers and the salt and sugar dissolves
- Let this cool to room temperature
- Prepare your selection of vegetables by slicing them all thinly
- Keep in mind that the list is only a guide – you can do all sorts of variations
- Try adding a chilli if you like it hot
- Garlic and ginger lend it a kimchi flavour
- Pour the vinegar mixture over the veges
- Mix together and add the herbs near the end so that they do not bruise
- Store in a clean jar in the fridge for up to two weeks
Comments
These pickles add an easy freshness to the side of any meal.
Thanks to Ettrick Gardens (carrots), McArthurs Berry Farm (radishes) and Janefield Paeonies and Hydroponics (spring onions) for providing the ingredients used in the cooking demonstration at the Otago Farmers Market
If you would like to download a printable version of this recipe, please click here
