Beetroot and apple pickle with caraway and coriander
- October 2017
- Serves 6
- Hands-on time 25 min
”You can grate the beetroot and apples if you’re making the pickle to be eaten on the day but I recommend julienning them. This will prevent the pickle turning into mush, especially if you’re making a big batch.” – Olia Hercules
- Dairy-free recipes
- Vegetarian recipes
- 0.6g (no saturated)
- 9.1g (8.7g sugars)
- 7g fine sea salt
- 1 tbsp caster sugar or honey
- 1 tbsp good quality sherry vinegar or red wine vinegar
- ¼ tsp cayenne pepper
- 2 large garlic cloves, crushed
- 1 tsp caraway seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 300g whole beetroot, finely sliced or julienned
- 200g firm apples, finely sliced or julienned
- Put the salt, sugar, sherry vinegar, cayenne and garlic in a glass or stainless steel bowl and stir well.
- Toast all the seeds in a dry frying pan for 1-2 minutes until fragrant. Lightly crush in a pestle and mortar, then add to the bowl.
- Stir in the beetroot, allowing it to soak up the pickling juice briefly, then stir in the apple.
- You can eat the pickle right away but it’s even better after an hour. It’s great served with cheese and bread or as a snack on its own.
Make up to a week ahead and store in the fridge covered with cling film, keeping the solids submerged in the pickling liquid.
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