Armenian Pickles

Name: Armenian Pickles
Ingredients: 2 beetroots, peeled and sliced into discs; 1/2 small white cabbage, sliced into wedges; 7 ounces (200 grams) mixed runner beans or French beans, tailed; 4 spring onions; 1 head of wet (new) garlic, left whole, outer layer peeled; 2 ounces (50 grams) dill heads or stalks; 2 horseradish leaves, or 50 grams (2 ounces) fresh horseradish, chopped; 2 blackcurrant leaves; 2 sour cherry leaves; 1 3/4 pints (1 liter) water; 3 tablespoons sea salt flakes; 10 black peppercorns

12 ingredients

2 steps

Ingredients

2 beetroots, peeled and sliced into discs
1/2 small white cabbage, sliced into wedges
7 ounces (200 grams) mixed runner beans or French beans, tailed
4 spring onions
1 head of wet (new) garlic, left whole, outer layer peeled
2 ounces (50 grams) dill heads or stalks
2 horseradish leaves, or 50 grams (2 ounces) fresh horseradish, chopped
2 blackcurrant leaves
2 sour cherry leaves
1 3/4 pints (1 liter) water
3 tablespoons sea salt flakes
10 black peppercorns

Directions

1

Place the beetroot at the bottom of a warm, sterilized 3 1/2-pint (2-liter) preserving jar, then top with the cabbage wedges, beans, spring onions, garlic, and all the aromatics, apart from the salt and peppercorns.
2

Bring the water, salt, and peppercorns to a boil in a saucepan, then pour over the vegetables. Make sure everything is submerged, then seal and leave in a warm part of your kitchen (25° C/77° F) for about 3 days to pickle, then store in the refrigerator. The beetroot will gradually turn everything a deep pink. It should keep unopened for several months.