IN A PICKLE

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

For a worthy addition to a mezze plate get pickling

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 flavourings 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 first 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 filled to the top (unless indicated otherwise by the recipe). Hold jars firmly with a towel or oven mitt and secure lids tightly. Leave pickles to cool at room temperature before labelling jars and refrigerating.