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.
Servings: 1.5 Litres
Calories: 480kcal
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