Armenian Pickles

• Produce

  • 2 Beetroots
  • 1/2 Cabbage, small white
  • 7 oz Runner beans or french beans, mixed
  • 2 Sour cherry, leaves
  • 4 Spring onions

• Condiments

  • 2 Horseradish, leaves

• Baking & Spices

  • 10 Peppercorns, black
  • 3 tbsp Sea salt flakes

• Liquids

  • 1 3/4 pints Water

• Other

  • 2 Blackcurrant leaves
  • 2 ounces (50 grams dill heads or stalks
  • 1 head Of wet (new garlic, left whole, outer layer peeled

Found on food52.com

Description

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

• 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.
• 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.