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Pink pickles


As the weather starts to get a bit chillier and the garden reaches its most productive it becomes necessary to preserve the gluts for use in the future and this month we had turnips and red cabbage.

The turnips get their pink colour from a small amount of beetroot added to the pickling liqour as you bring it to the boil.

The turnips are great sliced finely and put into a kebab or falafel pitta

Red cabbage seems to expand as you slice it up so as well as a pickled version with cumin and caraway seeds we braised a couple of kilos with the final couple of shots of last years plum vodka, red wine vinegar and malt exstract, ready to serve with duck or game this winter.


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BUBBLE AND SQUEAK FOOD