INGREDIENTS
375 ml (1 ½ cups) water
750 ml (3 cups) apple cider or white wine vinegar
2 tbsp raw sugar
3 tsp salt flakes
1 tsp juniper berries, lightly crushed
Vegetable options
700 g baby carrots (approximately 2 small bunches), trimmed and halved lengthwise
400 g baby yellow and red beetroot (approximately 1 small bunch of each), scrubbed and halved or quartered lengthwise
100 g tiger beetroot (approximately 2), trimmed and sliced
METHOD
- Place the water, apple cider vinegar, sugar and salt in a medium saucepan on high heat, induction setting 7 and bring to the boil.
- Add the juniper berries and reduce heat to induction setting 4 for 1 minute. Allow to cool for 5 minutes.
- Place the carrots and beetroots in separate glass dishes and top with the hot pickling liquid. Refrigerate for 2 hours.
- Serve as a side.
Hints and tips
- The pickles can be stored in an airtight container in the fridge for up to 3 weeks.
APPLIANCE / FUNCTION
Donna Hay
As Australia’s leading food editor and bestselling cookbook author, Donna Hay has made her way into the hearts (and almost every home) across the country. An international publishing phenomenon, Donna’s name
is synonymous with accessible yet inspirational, recipes and stunning images. Her acclaimed magazine notched up an incredible 100 issues and her best-selling cookbooks sold more than seven million copies worldwide. The Donna Hay brand goes beyond the printed page, featuring an impressive digital presence; a number of television; branded merchandise; and a baking mix range in Australian supermarkets. Donna is the very proud mum of two teenage boys, adores living near the ocean and still loves cooking every single day.
