Lucy Brazier from River Cottage has been getting ready her festive larder since September – and probably the most essential issues she retains saved away is a flavoursome jar of pickle.
This pink cabbage and beetroot model will add a little bit of zing to any dish, to not point out a very dramatic color…
Purple cabbage and beetroot pickle
Makes: 1.5L jar
Components:
200g beetroot, peeled and grated
500g pink cabbage, sliced
Finely grated zest of two oranges
10g cumin seeds, toasted and bashed
5g caraway seeds toasted and bashed
5 juniper berries, flippantly crushed
For the pickling liquor:
700ml cider vinegar
20g coriander seeds, toasted
20g fennel seeds, toasted
10g black peppercorns
20g salt
1 dried pink chilli (optionally available)
Technique:
1. First, put together the pickling liquor. Put all of the components right into a saucepan, pour on 200ml water and slowly convey to the boil. Take away from the warmth and put aside to infuse for an hour.
2. In the meantime, put the beetroot, pink cabbage, orange zest and spices right into a bowl and toss to combine.
3. Carry the infused pickling liquor again to the boil, then pour it via a sieve straight over the veg combine. Stir to mix.
4. This pickle is sweet to eat as quickly because it cools, however ideally must be packed right into a sterilised 1.5L Kilner jar, sealed and left for a few weeks. It’s going to maintain in a cool, darkish cabinet for as much as six months; as soon as opened, it must be saved within the fridge.
‘Christmas at River Cottage’ by Lucy Brazier and Hugh Fearnley-Whittingstall (revealed by Bloomsbury Publishing, £22; images by Charlotte Bland), accessible now.
Kaynak: briturkish.com