Side Servings

Pickled veggies

By Abigail Donnelly
4 to 6
Easy
20 minutes
Wine/Spirit Pairing
Danie de Wet Finesse Chardonnay 2015
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Ingredients

Method
  • For the pickling liquid:
  • 1 cup apple cider vinegar
  • 1 cup verjuice
  • 4 T sugar
  • 1 T salt
  • 1 T mustard seeds
  • 5 cloves garlic, thinly sliced
  • A selection of:
  • 100 g baby beetroot, peeled
  • 10 rainbow radishes
  • 200 g, baby Rainbow carrots, peeled

Method

Ingredients
  1. Whisk the vinegar, verjuice, sugar and salt in a saucepan over a medium heat until the sugar has dissolved. Bring to the boil and turn off the heat. Mix in the mustard seeds and garlic.
  2. Place the vegetables in jars and cover with the pickling liquid. Seal with an airtight lid and coo.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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