Kilner Recipe Book 2018

Armenian Mixed Pickles

Ingredients 2 beetroots, peeled and sliced into discs

1/2 small white cabbage, sliced into wedges

200g / 7oz mixed runner beans or French beans, tailed

4 spring onions

1 head of wet (new) garlic, left whole, outer layer peeled

50g / 1 3/4 oz dill heads or stalks

50g / 1 3/4 oz fresh horseradish, chopped

1 litre / 34 US fl oz water

3 tbsp sea salt flakes

10 black peppercorns

10 mustard seeds

10 corriander seeds

Method Fill a 2 litre / 68 US fl oz Kilner ® Clip Top or Screw Top Jar with the vegetables, garlic, dill and horseradish. Bring the water, salt, peppercorns, mustard and coriander seeds to boil in a saucepan and leave to cool for 20 mins.

Pour into the jar and make sure all the vegetables are covered with the liquid.

Close the jars and leave on the worktop for a week to pickle.

Store in the fridge.

This will keep for months, unopened.

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