This is a sweet solution with a distinct flavour from the juniper berries. It is a good pickling solution for delicate vegetables or for those that require less pickling time, such as those with a higher water content. Red onion, fennel or radish are all good options. As a general rule, this solution is suitable for vegetables that can be eaten raw. For vegetables that you would rarely eat raw, I suggest using a sharper, stronger solution.
250 mL apple cider vinegar
250 mL cold water
150 g caster sugar
1 teaspoon non-iodised salt
3 juniper berries
2 allspice berries
2 bay leaves
Makes enough solution for 500 g – 900 g of vegetables
1. Thinly slice the ingredient you are going to pickle (preferably with a mandolin) and set aside in a non-reactive bowl.
2. Bring all the pickling solution ingredients to the boil in a saucepan then reduce the heat and simmer gently, stirring, for 2 minutes, until all the sugar has dissolved.
3. Allow to cool, then pour over the ingredient you are pickling.
Recipe from The New Nordic by Simon Bajada, available now from Hardie Grant.