Beetroot and apple pickle with caraway and coriander

Beetroot and apple pickle with caraway and coriander
  • Serves icon Serves 6
  • Time icon 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

Nutrition: per serving

Calories
52kcals
Fat
0.6g (no saturated)
Protein
1.4g
Carbohydrates
9.1g (8.7g sugars)
Fibre
2.2g
Salt
1.2g
Calories
52kcals
Fat
0.6g (no saturated)
Protein
1.4g
Carbohydrates
9.1g (8.7g sugars)
Fibre
2.2g
Salt
1.2g

Ingredients

  • 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

Method

  1. Put the salt, sugar, sherry vinegar, cayenne and garlic in a glass or stainless steel bowl and stir well.
  2. 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.
  3. Stir in the beetroot, allowing it to soak up the pickling juice briefly, then stir in the apple.
  4. 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.

delicious. tips

  1. 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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