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Beetroots & radishes pickle recipe


Ciao, welcome back to my blog!

Today I am going to share with you how my boyfriend and I make amazing pickles for the winter with a special recipe that was inspired by a delicious gift we received last year.

Last Christmas we got a yummy jar of pickles as a secret santa and it was so incredibly good that we decided to try and replicate it.

Now, the recipes that we found online were a bit too heavy on sugar, so we revised it and mixed it with the Romanian pickles tradition.

Nic loves helping me with it because it something he used to do when he was a child with his grandmother.

Despite our background differences, I had the same habit when I was a kid and it is something we love to do together and the unites us as a couple.

We love to enjoy vegetable pickles as a side for meat dishes and roasts or as a quick dinner fix with some cold antipasti.

This recipe is super easy and very quick to prepare, so it is something anyone can do having less than an half hour to spare.

The quality of the ingredients is obviously crucial to a have a great result, so I bought the vegetables to an organic stall at my local Sunday market and I have to admit the difference with the traditional store bought vegetables is striking.

We currently don't have a kitchen scale so everything will be in cups measurements, the one you can find in Poundland for a 1£ (you can see them in the pic above).

We used a big glass jar with sealable lid that we bought second hand in our area but you can use smaller jars.

Just remember to sterilise them and to buy new lids or they might not close properly.


Ingredients

  • 3 bunches of radishes

  • 4 fresh beetroots

  • 3 cups of water

  • 3/4 cup of apple cider vinegar

  • 3 bay leaves

  • 1/2 teaspoon of mustard seeds

  • 1/2 teaspoon of fennel seeds

  • 4 whole cloves

  • chilli flakes

  • 2 tbs of salt

  • 1 tbsp of sugar


Start gathering all the ingredients and measure them.


Clean the vegetables and peel the beets, but not the radishes then slice them rather thinly.


In a wok pan or a sauce pan set on high heat toast the spices first (mustard seeds, fennel seeds, chilli flakes, bay leaves and the cloves) shaking the pan often to allow them to release their fragrance.


Then add the vinegar, water, salt and sugar. Bring to boil until the sugar and the salt have dissolved (it will take only a minute).


Place the raw vegetables in a clean and dry glass jar that is spacious enough for them and pour the hot brine on them.


Let it cool down, close the jar and store in a dark place for a week.


After opening, they will last several weeks even outside the fridge.


Thank you so much for reading my post today, I hope you find it interesting.

Which kind of pickles do you usually make or buy?

I would love to know about your preferences and how do you enjoy them so feel free to comment below.