500g turnips
10g Maldon salt
300ml water
300ml fresh beetroot juice
200ml elderberry vinegar
40g brown sugar
8g Salt
4 orange strips with peel taken off
8g thyme sprigs
20 black peppercorns
3 bay leaves
2 medium – large raw beetroot, cut into wedges.
500g cauliflower, cut in to small florets
200g onion peeled & diced into 1/4”
200 shallots peeled & diced into1/4”
250g cucumbers split, de seeded cut into 1/4 “pieces
12g-sea salt
200ml white wine vinegar
250g distilled malt vinegar
250g caster sugar
2g dried chili flakes
10 crushed black pepper
3 cracked cardamon
1 tsp of fenugreek
½ cinnamon stick
½ sp of coriander seeds
4 cloves
1 star anise
1 tsp onion seeds
½ tsp cumin seeds
½ tsp caraway seeds
¼ tsp of celery seeds
½ tsp of mustard seeds
35g dried English mustard
8g turmeric
36g corn flour
2g salt
4g curry powder
150ml of the above strained marinated vinegar
Peel and slice the turnips, mix in the salt, lay up in the jar, or vac-pac, leave to ferment at room temp for one week. Finally drain off and this is ready to use.
Bring all the ingredients to a simmer, add the beetroot, bring back to a simmer and cook the beets for approx. 10 mins, then leave to cool in the liquor for a minimum of one day up to a week.
Simmer the vinegar, spices, sugar and chili, then stand for 30 minutes before passing through a fine sieve.
Mix the sugar, mustard, turmeric, corn flour and whisk well to a smooth paste.
Mix the cauliflower with the onion, shallots and mix 10g of the salt into them. Leave to stand in a bowl for 24 hours in the fridge.
Salt the cucumbers with 4g of the salt and leave 2 hours before the 24 hrs is up.
Rinse all the veg in cold water in a colander & drain well allowing it to drip dry for 30 minutes. Place the spiced vinegar into a pan, bring to a simmer, add the mustard mix and whisk together until smooth. Simmer for 5 minutes, add the cauliflower and onion mix, cook for 5 minutes with the lid on at a slow simmer. Add the cucumber, simmer for another 5 minutes, but check they still have a bite.
Tip into a container to chill down and leave for 7 days before using.
Mixed sliced charcuterie
Piccalilli
Pickled beetroot wedges
Fermented turnip slices
Slices of sour dough toasted
Place pickles into little pots
500g turnips
10g Maldon salt
300ml water
300ml fresh beetroot juice
200ml elderberry vinegar
40g brown sugar
8g Salt
4 orange strips with peel taken off
8g thyme sprigs
20 black peppercorns
3 bay leaves
2 medium – large raw beetroot, cut into wedges.
500g cauliflower, cut in to small florets
200g onion peeled & diced into 1/4”
200 shallots peeled & diced into1/4”
250g cucumbers split, de seeded cut into 1/4 “pieces
12g-sea salt
200ml white wine vinegar
250g distilled malt vinegar
250g caster sugar
2g dried chili flakes
10 crushed black pepper
3 cracked cardamon
1 tsp of fenugreek
½ cinnamon stick
½ sp of coriander seeds
4 cloves
1 star anise
1 tsp onion seeds
½ tsp cumin seeds
½ tsp caraway seeds
¼ tsp of celery seeds
½ tsp of mustard seeds
35g dried English mustard
8g turmeric
36g corn flour
2g salt
4g curry powder
150ml of the above strained marinated vinegar
Peel and slice the turnips, mix in the salt, lay up in the jar, or vac-pac, leave to ferment at room temp for one week. Finally drain off and this is ready to use.
Bring all the ingredients to a simmer, add the beetroot, bring back to a simmer and cook the beets for approx. 10 mins, then leave to cool in the liquor for a minimum of one day up to a week.
Simmer the vinegar, spices, sugar and chili, then stand for 30 minutes before passing through a fine sieve.
Mix the sugar, mustard, turmeric, corn flour and whisk well to a smooth paste.
Mix the cauliflower with the onion, shallots and mix 10g of the salt into them. Leave to stand in a bowl for 24 hours in the fridge.
Salt the cucumbers with 4g of the salt and leave 2 hours before the 24 hrs is up.
Rinse all the veg in cold water in a colander & drain well allowing it to drip dry for 30 minutes. Place the spiced vinegar into a pan, bring to a simmer, add the mustard mix and whisk together until smooth. Simmer for 5 minutes, add the cauliflower and onion mix, cook for 5 minutes with the lid on at a slow simmer. Add the cucumber, simmer for another 5 minutes, but check they still have a bite.
Tip into a container to chill down and leave for 7 days before using.
Mixed sliced charcuterie
Piccalilli
Pickled beetroot wedges
Fermented turnip slices
Slices of sour dough toasted
Place pickles into little pots
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