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Beetroot and apple pickle with caraway and coriander

By: Olia Hercules

Published: 24 Nov 17
Updated: 18 Mar 24

Beetroot and apple pickle with caraway and coriander

”You can grate the beetroot and apples if you’re making the pickle to be eaten on the day but I recommend julienning them. This will prevent the pickle turning into mush, especially if you’re making a big batch.” – Olia Hercules

Easy
October 2017

Test kitchen approved

Serves 6
Hands-on time 25 min

Nutrition: per serving

Calories: 52kcals
Fat: 0.6g (no saturated)
Protein: 1.4g
Carbohydrates: 9.1g (8.7g sugars)
Fibre: 2.2g
Salt: 1.2g

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Ingredients

7g fine sea salt
1 tbsp caster sugar or honey
1 tbsp good quality sherry vinegar or red wine vinegar
¼ tsp cayenne pepper
2 large garlic cloves, crushed
1 tsp caraway seeds
1 tsp coriander seeds
1 tsp fennel seeds
300g whole beetroot, finely sliced or julienned
200g firm apples, finely sliced or julienned

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Method

Put the salt, sugar, sherry vinegar, cayenne and garlic in a glass or stainless steel bowl and stir well.
Toast all the seeds in a dry frying pan for 1-2 minutes until fragrant. Lightly crush in a pestle and mortar, then add to the bowl.
Stir in the beetroot, allowing it to soak up the pickling juice briefly, then stir in the apple.