Red mixed pickle

A recipe from cooking-ez.com

For 300 g, you will need:

• 1 100 g raw beetroot
• 2 100 g red cabbage
• 3 100 g radishes
• 4 fine (or table) salt
• 5 300 ml white (spirit) vinegar
• 6 100 ml water
• 7 10 peppercorns
• 8 2 bayleaves
• 9 1 shallot (optional)
• Total weight: 692 grams

Times:

Preparation	Resting	Start to finish
29 min.	1 hour	1 hour 29 min.

Step by step recipe

1	Prepare your chosen vegetables: peel, rinse, dry and cut into julienne. For the radish, I've opted for the black variety, easier to cut into sticks.
2	Put the beetroot julienne into a bowl, add a little fine salt and mix. Leave at room temperature.
3	Do the same with the other vegetables...
4	...each in a separate bowl.
5	Then drain the vegetables. Now you can mix them together.
6	Dry in a cloth.
7	Mix 300 ml white (spirit) vinegar and 100 ml water in a jug.
8	Choose your pickle jar and add 10 black peppercorns and 2 bayleaves.
9	Add the vegetables, and add 1 shallot finely sliced, if you wish.
10	Top up with the vinegar mix. The vegetables must be completely covered. Then seal the lid. Leave to stand for 2 weeks.
11	Your red mixed pickle is ready. The amazing purple-pink colour it started out with will gradually mellow to a duller brick red, but this will not affect the flavour.

Remarks

The recipe is very flexible, so you can adapt it to your taste: the choice of vegetables, their size, the proportion of vinegar to water, etc. Let your imagination get to work with whatever you have to hand.

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