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Parsnip and chilli quick pickle
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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.
This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per 20g serving 83kJ
This recipe was first published in October 2019.