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    Parsnip and chilli quick pickle

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    Parsnip and chilli quick pickle

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

    Makes: 1 litre

    Ingredients

    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

    Method

    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. 

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

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