Save to your scrapbook

    Parsnip and chilli quick pickle

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Parsnip and chilli quick pickle

    • Preparation time: 15 minutes
    • Cooking time: 5 minutes
    • Total time: 20 minutes

    Makes: 1 litre


    300ml apple cider or rice vinegar
    4 tbsp caster sugar
    1 tsp sea salt
    4 bay leaves
    4 juniper berries
    250g parsnips, peeled and cut into very thin slices lengthways (use a mandoline if you have one)
    1 red chilli, halved lengthways and deseeded


    1. Put the vinegar, 300ml water (ideally filtered), sugar, salt, bay leaves and juniper berries in a stainless-steel pan and bring to the boil. Immediately reduce the heat to low and simmer gently for 5 minutes. Remove from the heat and leave to cool completely.

    2. Put the parsnips and chilli in sterilised jar(s); cover with the liquid to 1cm below the rim. Seal with a lid and pickle in the fridge for 2-3 days before eating alongside roasted meats. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue


    Average user rating

    3 stars