Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Pickled Winter Vegetables

Published by Mark Hix in The Independent November 7, 2008.

Root vegetables are perfect for pickling as a little winter nibble or accompaniment to cold meats or cheese. You can use a selection of root vegetables or single ones and add some shallots or button onions or even halved Brussels sprouts.

10 medium carrots, peeled
10 medium turnips, peeled
3 parsnips, peeled
2 litres white wine vinegar
250g caster sugar
2tbsp coriander seeds
4 red chillies, thinly sliced
100g root ginger, peeled and thinly sliced

Cut the root vegetables into different shapes: the carrots can be sliced on the angle, parsnips halved lengthways and sliced, and turnips cut into wedges. Mix them up and pack into sterilised kilner jars, distributing the chillies and ginger between them.

Bring 500ml of the vinegar to the boil with the sugar and coriander seeds and leave to cool a little, then add the rest of the vinegar. Pour the vinegar mix into jars, ensuring the coriander is divided evenly between the jars. Seal the lids and store in a cool place for up to 4 months.