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…
Red cabbage and beetroot pickle recipe (Charlotte Bland/PA)
River Cottage's red cabbage and beetroot pickle
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
Christmas At River Cottage by Lucy Brazier and Hugh Fearnley-Whittingstall is published by Bloomsbury Publishing. Photography by Charlotte Bland.
- Amazon Kindle Edition
- Brazier, Lucy (Author)
- English (Publication Language)
Last update on 2024-04-25 / Affiliate links / Images from Amazon Product Advertising API
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