Here’s the pickle I made to go with yesterday’s recipe, (roast celeriac and chestnuts in butternut and apple sauce). It really is the easiest thing to make!
The light spicing, and tang from the vinegar works beautifully with earthy flavours such as celeriac, and the colour is rather amazing!
I served it at room temperature, as a salad.
makes 4 servings
1/2 a medium cauliflower, cut into bite sized florets
250g red cabbage, thinly sliced
4 tbsp white balsamic vinegar
1/4 tsp dried rosemary
1/4 tsp caraway
1/4 tsp allspice powder
1/2 tsp sugar
a little salt
Put all the ingredients in a saucepan, bring to a simmer and cook for 20 minutes on a low heat, covered, until the vegetables are tender. Cool with the lid on.