Lucy Brazier from River Cottage has been preparing her festive larder since September – and one of the most important things she keeps stored away is a flavoursome jar of pickle.

This red cabbage and beetroot version will add a bit of zing to any dish, not to mention a particularly dramatic colour…

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RIver Cottage's Red cabbage and beetroot pickle

Red cabbage and beetroot pickle recipe (Charlotte Bland/PA)
RIver Cottage's Red cabbage and beetroot pickle
Print Recipe
Nutrition Facts
River Cottage's red cabbage and beetroot pickle
Amount Per Serving
Calories 480 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 5416mg235%
Potassium 2550mg73%
Carbohydrates 86g29%
Fiber 29g121%
Sugar 40g44%
Protein 15g30%
Vitamin A 4328IU87%
Vitamin C 296mg359%
Calcium 646mg65%
Iron 15mg83%
* Percent Daily Values are based on a 2000 calorie diet.

River Cottage's red cabbage and beetroot pickle

If you don't want to cook everything on Christmas Day, have a jar of pickle ready to go.
Prep Time15 mins
Infusing time1 hr
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: British
Servings: 1.5 Litres
Calories: 480kcal
Author: Lucy Brazier

Equipment

  • Saucepan
  • Bowl
  • Sieve
  • 1.5 litre Kilner jar

Ingredients

  • 200 g beetroot peeled and grated
  • 500 g red cabbage sliced
  • 2 oranges finely grated zest
  • 10 g cumin seeds toasted and bashed
  • 5 g caraway seeds toasted and bashed
  • 5 juniper berries lightly crushed

For the pickling liquor

  • 700 ml cider vinegar
  • 20 g coriander seeds toasted
  • 20 g fennel seeds toasted
  • 10 g black peppercorns
  • 20 g salt
  • 1 dried red chilli optional

Method

  • First, prepare the pickling liquor. Put all the ingredients into a saucepan, pour on 200ml water and slowly bring to the boil. Remove from the heat and set aside to infuse for an hour.
  • Meanwhile, put the beetroot, red cabbage, orange zest and spices into a bowl and toss to mix.
  • Bring the infused pickling liquor back to the boil, then pour it through a sieve straight over the veg mix. Stir to combine.
  • This pickle is nice to eat as soon as it cools, but ideally should be packed into a sterilised 1.5L Kilner jar, sealed and left for a couple of weeks. It will keep in a cool, dark cupboard for up to six months; once opened, it needs to be stored in the fridge.

Nutrition

Calories: 480kcal | Carbohydrates: 86g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 5416mg | Potassium: 2550mg | Fiber: 29g | Sugar: 40g | Vitamin A: 4328IU | Vitamin C: 296mg | Calcium: 646mg | Iron: 15mg

Christmas At River Cottage by Lucy Brazier and Hugh Fearnley-Whittingstall is published by Bloomsbury Publishing. Photography by Charlotte Bland.

Christmas at River Cottage
  • Amazon Kindle Edition
  • Brazier, Lucy (Author)
  • English (Publication Language)

Last update on 2022-08-04 / Affiliate links / Images from Amazon Product Advertising API

 

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Last update on 2022-08-05 / Affiliate links / Images from Amazon Product Advertising API

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