Gelf’s quick pickled veg stalks
Makes 250g
250g vegetables of your choice (but for this recipe, I focussed on just the stalks of turnip and fennel)
1-2 tsp fennel, cumin and/or coriander seeds (optional)
200ml water
200ml cider vinegar
Pinch of sea salt
Prepare your chosen vegetables making sure they are either finely sliced or diced into 1cm cubes.
Add the vinegar, water (and spices, if using) to a saucepan and slowly bring to the boil. Once boiling sieve out the seeds and pour the remaining liquid over your chosen veg, make sure your chosen veg are completely covered and allow to cool to room temperature.
Any pickles that you don’t use straight away, place in a clean, sterilised jar with a well-fitting lid and they will keep in the fridge for up to a month.
Looking for more veg recipes or pickles?
Capture the best of each season as Rachel takes you through a realm of preserving techniques inspired by the River Cottage kitchen garden, orchards and the hedgerows framing the 100-acre organic farm.
With each recipe, Rachel will give you the skills and techniques so you can apply the recipes taught on this course to other seasonal produce throughout the year, making it relevant to you no matter where you are in the world or what season you’re in.
We all know we should eat more vegetables and plant-based food for our health and for the health of the planet. So how do you make sure they are always delicious?
Hugh Fearnley-Whittingstall teaches you how make delicious veg dishes and how to be more creative using veg in your cooking.
As one of the courses making up the River Cottage Cooking Diploma 'Much More Veg' will teach you how you can transform local, seasonal plant-based produce into vegetable dishes that will be every bit as delicious as they are good for you.