Ingredients
3 Baby beetroots
1 Red bell peppers
1 Garlic
Few sprigs of thyme
1ย Fennel
1 Cucumber
1 tsp Whole black peppercorns
Wild Rose Vinegar
Method
- Cut the whole garlic in halfย andย add it to a pot of waterย together with theย fennel tops, a few thymeย sprigsย and the topย of theย onion. Add a healthy pinch of salt and bring the water to a boil. Cutย to desired pickle shapesย and blanch theย beetroots, bell peppers, onion, and fennelย in the pot.ย Cutย the cucumberย toย the desiredย shape, butย leaveย toย pickleย raw.ย ย
- Add all vegetables to aย sterilizedย pickling jarย togetherย withย blackย peppercornย andย top up with Wild Rose Vinegar. Alternatively,ย use half Wild Rose Vinegar and half apple cider vinegar as a pickling liquid.ย
- Store the jar of pickles out of direct sunlight at room temperature and let them pickle for at least three weeks before enjoying.
