Middle Eastern inspired pickled vegetables

Jul 012010
 

middle-eastern-picklesMakes around 1½ litres.

Ingredients

3 cups (750ml) water
1½ cups (375ml) white vinegar
¼ cup (55g) salt
½ cauliflower (400g)
1 medium turnip (230g)
beetroot (300g)
1 clove garlic, thinly sliced

Method

Prepare the vegetables:

  • cut the cauliflower into florets
  • cut the turnip into 1cm wedges
  • cut the beetroots into 1cm wedges
  • cut the garlic into thin slices.
     
    Combine the water, vinegar and salt in a medium saucepan; bring to a boil. Boil uncovered, for 3 minutes.

    Pack the vegetables and garlic into hot sterilised glass jars. Pour in enough boiling vinegar mixture to leave 1cm headspace. Seal while hot. Store in a cool, dark place for at least 3 days before eating.

    Once opened, store jar in refrigerator.

    Author

    Maria Ciavarella
    Donvale

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