Name: Pickled cauliflower, beetroot and turnip
Cook time: 20 min
Total time: 20 min
Ingredients: 3 cup (750ml) water; 1 1/2 cup (375ml) white wine vinegar; 1/4 cup (60g) fine sea salt; 1/2 small_piece cauliflower (500g), cut into florets; 1 medium_piece white turnip (230g), cut into wedges; 8 baby beetroots (beets) (200g), unpeeled, cut into wedges; 1 clove garlic, sliced thinly

Ingredients

3 cup (750ml) water

1 1/2 cup (375ml) white wine vinegar

1/4 cup (60g) fine sea salt

1/2 small_piece cauliflower (500g), cut into florets

1 medium_piece white turnip (230g), cut into wedges

8 baby beetroots (beets) (200g), unpeeled, cut into wedges

1 clove garlic, sliced thinly

Method

1.Combine the water, vinegar and salt in medium saucepan; bring to the boil. Boil, uncovered, 3 minutes.

2.Pack vegetables and garlic into hot sterilised 1.5-litre (6-cup) glass jar with tight-fitting lid; pour in enough boiling vinegar mixture to cover vegetables, leaving 1cm space between vegetables and top of jar. Seal while hot.

3.Store in cool, dark place for at least 3 days before eating.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook