Jor­dan Bourke’s car­rot, ap­ple and gin­ger pickle

The Daily Telegraph - Telegraph Magazine - - THE CUT -

Put the fol­low­ing in a pot: 300ml ap­ple­cider vine­gar/rice vine­gar, 300ml wa­ter, 180ml clear honey, 1 tsp salt, 4 bay leaves, 4 ju­niper berries.

Bring to the boil then sim­mer for five min­utes. Leave the liq­uid to cool.

Fill a 750ml ster­ilised jar with sliced car­rot, ap­ple and gin­ger.

Add the cold liq­uid to 1cm be­low the lid and seal.

store the pickle some­where cool and dark. Af­ter three weeks, eat it with salad or bread.

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