A crunchy pickle from Transcarpathia which I found in ” Summer Kitchens” by Olia Hercules.
Ingredients
- 20 g sea salt
- 100 g golden caster sugar
- 100 ml raw cider vinegar
- 1 small white cabbage
- 50 g horseradish root peeled and sliced
- 200 g beetroot peeled and cut into thin wedges
Servings:
Instructions
- Boil just under a litre of water in a kettle. Put the sugar and salt into a large heatproof bowl and pour in the hot water, stirring to dissolve completely. Stir in the vinegar.
- Meanwhile core the cabbage- you can chop up the core and use it in the recipe. Cut the cabbage in half and then into 10 cm squares. Put the horseradish in the base of a sterilised 2.1 litre jar with a lid.
- Add a third of the beetroot, then a third of the cabbage and keep alternating these two layers until all the beetroot and cabbage is used up.
- Pour over the hot brine, let it cool to room temperature and then close the lid. Leave somewhere warm and dark for one to two weeks, depending on the temperature. When it becomes fizzy, move it somewhere cool like a cellar where it will keep for several months.
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