Pickled vegetables with salted yogurt
- Preparation and cooking time
- Total time
- + 5 days fermenting and straining
- Easy
- Makes 1 large jar of pickles
Ingredients
- 40g fine sea salt
- 2 carrots, scrubbed
- 4 small turnips, scrubbed and quartered
- ½ small cauliflower, broken into florets
- 2 beetroot, scrubbed and quartered
- to serve bread or flatbread
- to serve (optional) borage flowers or nasturtium leaves
- 250g good quality live full fat yogurt
- ½ tsp fine sea salt
Method
- STEP 1
Heat 1 litre water until it is warm to the touch. Add the salt, stir to dissolve and cool. Put the vegetables into a sterilised Kilner jar (or similar) and cover with the cooled salty water. Make more brine (with the same 4% ratio) if this won’t cover your vegetables. Put a lid on. Leave the vegetables somewhere warm, like your kitchen, for at least five days, to allow them to ferment.
- STEP 2
Release the pressure by opening the jar every day to avoid an explosion. Taste after 5 days, they should be acidic – if they’re a little bland, give them another day. Keep them in the fridge – they stop fermenting when they’re cold, and last for weeks.
- STEP 3
Line a sieve or colander with a clean tea towel. Mix the yogurt with the salt and scrape it into the towel. Tie the towel tightly around the yogurt with a strong elastic band. Leave overnight, somewhere cool, to strain and develop flavour.
- STEP 4
To serve, spoon some of the salted yogurt onto a plate, thinly slice the pickles and carefully put them on top. Decorate with the flowers and the leaves. Serve with bread or warm flatbread.
