great with cheese, cold meats... in fact with most things!
to make 2 jars (use screw top lidded jam jars or similar)
120g carrots, diced
1 medium onion, diced
1 medium turnip, diced
120g kohl rabi, diced (or white radish (daikon), or more carrot and turnip!)
3 garlic cloves, crushed
150g dark brown sugar
salt
30ml lemon juice
180ml cider/wine vinegar
1 tsp ground allspice
1/2 tsp cayenne pepper
to make 2 jars (use screw top lidded jam jars or similar)
120g carrots, diced
1 medium onion, diced
1 medium turnip, diced
120g kohl rabi, diced (or white radish (daikon), or more carrot and turnip!)
3 garlic cloves, crushed
150g dark brown sugar
salt
30ml lemon juice
180ml cider/wine vinegar
1 tsp ground allspice
1/2 tsp cayenne pepper
- Place all the above in a thick bottomed pan and simmer until turnips are just cooked but still crunchy - about 35 mins on a low simmer.
- Meanwhile, sterilise the jars and lids by placing in boiling water for a few minutes, using tongs to lift in and out.
- Transfer the cooked pickle to the jars immediately while still at boiling temperature, leaving as little air gap as possible.
- Screw the lids tightly closed.
- NB should be refrigerated once opened.
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