These vivid red pickles are delicious you could serve them with white goat’s cheese, tossing them into leafy salads and serving them alongside grilled pork chops. The pickles will keep, crisp and bright, in a covered bowl or lidded glass jar for several days. Perfect with
INGREDIENTS Serves 4
50 gr small cornichons
150 ml gherkin pickling liquor
150 gr carrots
2 medium red onions
10 radish
150 ml cider vinegar
125 ml white wine vinegar
18 black peppercorns
1 teaspoon white peppercorns
1 teaspoon sea salt
1 teaspoon sugar
METHOD
Cut the cornichons in half lengthways, reserving 150ml of the pickling liquor from the jar. Peel the carrot, slice it very thinly, then add it to the cornichons. Peel the red onions, then slice into very thin rounds. Separate the rings and add to the carrot.
Peel and very finely slice the radish. Add to the carrots and onions and set aside.
Put the reserved pickling liquor, cider and wine vinegars, black and white peppercorns, the salt and sugar into a small stainless-steel saucepan and bring to the boil. Pour over the sliced vegetables and cover with a plate. Refrigerate for 4 hours, preferably overnight.
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