Pickle Party recipe

This is a wonderfully easy recipe if you need some quick pickles for your burgers, hot dogs or sandwiches.

Adorn salads and add colour to your Christmas table -you could make these now and they would keep until Christmas saving you the hassle later.

A mandolin, a cutting tool is useful here to achieve very thin, uniform slices.

You can also use cucumbers, onions, & fennel. Here I have used two different types of beetroot and a zucchini.

You do not need too much vinegar, and you can add a little water if you find it too tangy.

If you would like to make three at a time like I have, you can boil the vinegar recipe and divide it into three bowls.

Pickles:

• 300 g of white vinegar
• 20g Apple cider vinegar for flavour
• 30 g of sugar,
• Two big pinches of salt
• A few peppercorns
• Half a tspn of turmeric powder  + Pinch of dried dill tips – for the Zucchini only.
• Juniper, or pepper corns for the beetroot pickles.
• One Streamside Organic choggia beet
• One Streamside Organic purple beet
• One Streamside Organic zucchini

 Directions:

• Thinly slice vegetables with a mandolin.
• Measure out your vinegar straight into a small saucepan with the sugar and salt.
• Bring to the boil rapidly.
• Divide your Streamside vegetable slices between three bowls.
• Pour equal parts of the hot vinegar into each bowl.
• Add turmeric and pepper corns and dill tips to the courgette bowl.
• If you like, one by one, starting with the lightest pickle, the Zucc, back into the pot and bringing up to the boil rapidly, give it a quick stir when boiling, then pour it back in its bowl and add the pinch of dill.
• Continue to do that with the two different types of beetroot, lightest to darkest.
• Place in a jar, place in the fridge and only use clean utensils with them and they will keep. If you would like to do a larger quantity, double the recipe, this is enough for three small bowls as pictured.