Pickled Vegetables

Name: Pickled Vegetables
Yield: Serves 6–8
Cuisine: Asia
Ingredients: 4 heaped tbsp sea salt; 1 garlic clove, bruised; 4 turnips or 2 whole kohlrabi, halved and cut into half-moons about 5 mm (¼ in) thick; 1 small beetroot, halved and cut as above

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

Ingredients

4 turnips or 2 whole kohlrabi, halved and cut into half-moons about 5 mm (¼ in) thick
1 small beetroot, halved and cut as above

Asia
Condiment
Preserve
Gluten-free
Vegan
Mediterranean

Method

Four or five days ahead, prepare the pickled vegetables. Mix the vegetables with the garlic and salt, pack into a jar and just cover with water. Put a lid on, cover and leave in a warm place for four to five days. (At home we would leave them on the window sill where they’d get the sun.) After this time you can keep what you don’t use in the refrigerator.