Prep Time: 15 minutes + time to sterilize the jar
Rest Time: 1 week
Servings: 1 pound (500g)
INGREDIENTS
- 1 cup (100g) turnip (1 small)
- 1 cup (100g) beets (1 medium)
- 1 cup (100g) cauliflower florets
- 1/2 cup (100 ml) water
- 1/2 teaspoon black peppercorns
- 1 1/2 teaspoons salt
- 1 bay leaf
- 1/3 cup (70 ml) white vinegar
DIRECTIONS
Sterilize a canning jar.
Peel the turnip and beet and cut into strips 2cm think. Cut cauliflower into florets.
Layer the vegetables in the clean, sterilized jar.
Bring water to a boil with the salt, bay leaf, and peppercorns.
Fill the jar with the pickling liquid and vinegar.
Place in the refrigerator for 1 week to steep.
Optional: Process jar in a canning bath, once steeped.
NOTES
These pickles will keep for one or two months in the fridge. Unopened, they can last much longer at room temperature if properly canned (processed in a hot water bath).
From “VBQ: The Ultimate Vegan Barbecue Cookbook” by Nadie Horn and Jörg Mayer