Red cabbage and beetroot pickle recipe from River Cottage

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Red Cabbage And Beetroot Pickle Recipe From River Cottage Red Cabbage And Beetroot Pickle Recipe From River Cottage
Red Cabbage & Beetroot Pickle
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By Prudence Wade, PA

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

Ingredients:

(Makes a 1.5L jar)

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

For the pickling liquor:

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

Red cabbage and beetroot pickle (Charlotte Bland/PA)

Method:

1. 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.

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2. Meanwhile, put the beetroot, red cabbage, orange zest and spices into a bowl and toss to mix.

3. Bring the infused pickling liquor back to the boil, then pour it through a sieve straight over the veg mix. Stir to combine.

4. 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.

Christmas At River Cottage by Lucy Brazier and Hugh Fearnley-Whittingstall is published by Bloomsbury Publishing, priced £22. Photography by Charlotte Bland. Available now.

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