Pickle

This is a technique to give crunchy vegetables extra flavour. It adds a bit of sour and sweet to most dishes and used to be done by our grandmothers to extend the vegetables from the garden far into the winter.

This quick pickle is great with all kind of vegetables. You can experiment with herbs combinations. I like cauliflower and rosemary. Cucumber and dill or jalapeno pepper and carrot with cumin.

Ingredients

Pickle liquid

• 75 gr sugar

• 30 gr white wine vinegar

• 30 gr apple cider vinegar

• 1/2 ts salt

• 2 bayleaf

• 5 peppercorns

• 1/2 liter water

125 gr vegetables

Method

Pickled beets with goatscheese

• Pickle: boil all ingredient (except the veg) in a small pan until dissolved.

• Meanwhile cut the veg into pretty cuts or slices. Blanche them for a minute in a pan with rolling boiling water. Cool in ice-cold water, decant and put in jar and cover with pickle. Leave for 30 minutes. adds herbs according to taste