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.