Heavy pickling solution

Heavy pickling solution

By
From
The New Nordic
Makes
500g-900g vegetables
Photographer
Simon Bajada

This sharp acidic solution is great for vegetables that you would normally cook before eating. Denser vegetables, such as baby onions, garlic cloves or root vegetables will all work well. Thinly sliced raw beetroot (beet) is another great option; leave it in the solution for 1–2 days. Use non-iodised salt so the solution doesn't turn cloudy.

Ingredients

Quantity Ingredient
1 tablespoon mustard seeds, preferably brown
1 teaspoon dill seeds
300ml white vinegar
200ml water
70g caster sugar
2 tablespoons non-iodised salt
1 bay leaf

Method

  1. Dry-fry the mustard and dill seeds in a small saucepan over a medium heat for about 2 minutes, or until fragrant.
  2. Add the remaining ingredients and stir until the sugar and salt have dissolved. Bring to the boil then immediately remove from the heat.
  3. Allow to cool, then pour over the ingredient you are pickling.
Tags:
Nordic
Scandinavian
Scandi
Swedish
Sweden
Denmark
Danish
Norway
Norwegian
Finland
Finnish
Iceland
Icelandic
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