IN A PICKLE

This Lebanese preserve is a versatile fridge staple, adding brightness to any snack plate or mezze spread

Pickles can be as simple as vegetables packed into jars with vinegar, the result being a pickle that’s crisp and sharp. Sugar and other fl avourings will balance acidity and add complexity.

The recipe on the next page is for Lebanese pickled turnip, beetroot and apple, which is traditionally served as part of a mezze platter. As the turnip pickles, it fi rst turns pink, then beetroot red and, by the end of the process, the two vegetables are indistinguishable. This recipe makes 10 cups.

Three methods for sterilising jars

1 Put jars and lids through the hottest cycle of a dishwasher without using any detergent. 2 Lie down jars and lids in a hot water urn, cover with cold water, then cover boiler with a lid. Bring water to the boil over a high heat and boil jars for 20 minutes. 3 Stand jars upright, without touching each other, on a wooden board on the lowest shelf in the oven. Turn oven on to lowest possible temperature, close the door and heat jars through for 30 minutes.

Remove from oven or dishwasher with a towel, or from boiling water with tongs and rubber-gloved hands; water will evaporate from hot wet jars quite quickly. Stand jars upright, without touching each other, on a wooden board or a bench covered with a towel (to protect and insulate the bench). Pour hot preserves into hot jars until fi lled to the top (unless indicated otherwise by the recipe). Hold jars fi rmly with a towel or oven mitt and secure lids tightly. Leave pickles to cool at room temperature before labelling jars and refrigerating.

How to use Add pickles to falafel pita pockets, sandwiches or a mezze platter with dips.

Lebanese pickles

MAKES 10 CUPS

INGREDIENTS

2 Tbsp fine sea salt 2 Tbsp caster sugar ½ cup boiling water 1½ cups cold tap water 3 cups white wine vinegar 2 garlic cloves, thinly sliced 1kg white turnips 2 medium beetroots 1 Granny Smith apple Long green chillies

1 Stir the sea salt and caster sugar with the boiling water in a large jug until dissolved. Add the cold tap water, white wine vinegar and sliced garlic cloves. 2 Peel the turnips and beetroots, then cut into 1cm-thick wedges. Peel and core the Granny Smith apple and cut into thin wedges. 3 Divide the turnip, beetroot and apple among sterilised jars, packing in fairly tightly. Prick long green chillies with a skewer and place one in each jar. 4 Pour over vinegar mixture then seal with lids and cool to room temperature. Label and date jars. 5 Refrigerate jars, rotating once a day for 3 days. Pickles will store unopened in the fridge for 3 months; consume within 2 months once opened.

Notes on vinegar

Use good-quality vinegar that contains at least 4-6 percent acetic acid; poor-quality vinegars contain less acetic acid and are not good for preserving. You will fi nd the acid level of vinegars listed on the back of the bottle. If you want to preserve the natural colour of light coloured vegetables, such as caulifl ower or onions, opt for white wine vinegar or distilled vinegar. Harsh-tasting vinegars can be balanced out to some degree with sugar and spices.