Pickled root vegetables

Thinly slice a selection of the pickles, toss with a handful of salad greens some thinly sliced red onion to make a refreshing and crunchy salad. They make great Christmas or birthday gifts for friends or family.

Pickled root vegetables Credit: Petrina Tinslay

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 1 bunch baby purple carrots
• 1 bunch baby yellow carrots
• 1 bunch baby turnips
• 1 bunch radishes
• 1 bunch baby beetroot
• 20 peppercorns
• 10 bay leaves
• 1 litre white vinegar
• 2 cups sugar
• 2 cups water
• 2 tsp vanilla salt or 2 tsp sea salt and 1 vanilla pod

Makes a 6 litre jar or use a variety of smaller jars.

Instructions

Wash and trim the vegetables, pack into a 6 litre sterilised jar, alternating with the peppercorns and bay leaves.

Combine the vinegar, sugar, water and vanilla salt in a large saucepan. Heat over a medium heat until simmering and the sugar has dissolved.

Pour the hot vinegar over the vegetables and seal the jar. Allow to cool and then store in the refrigerator until required. Keeps refrigerated for 1 month.

Note

• Thinly slice a selection of the pickles, toss with a handful of salad greens some thinly sliced red onion to make a refreshing and crunchy salad. They make great Christmas or birthday gifts for friends or family.

Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.