The winter season in Qatar is pretty much equivalent to Spring, as the weather is a lot cooler than the scorching summer months. Which mean this is the perfect time to start pickling any surplus veggies. Here is a quick and easy recipe that I found on My New Roots which I used to preserve the delicious locally grown organic produce I’ve been getting.
This is a great accompaniment to any meal and will keep in the fridge for 2-3 weeks. I like to have it in my post yoga bowls which normally consist of steamed veggies (whatever I have in the fridge), buckwheat noodles/quinoa, and a topping of avocado, nuts and seeds. It adds a delightful vinegary crunch to your meal, and you’re body will be taking in all the goodness from the raw veggies and apple cider vinegar.
Get creative and use any veggies you like, I had daikon, radish and cabbage spare so I decided to use them, but you can switch it up depending on what you have on hand. You’ll need a 1 litre jar or several smaller ones.
4/5 large radishes
1 cup green cabbage
1 cup apple cider vinegar
2 tsp fine Himalayan pink salt or sea salt
3 garlic cloves
2 tsp maple syrup or raw honey
1 tsp black pepper corns
1 tsp fennel seed (optional)
Cut off the stem and root of the radishes and daikon. Slice the veggies into thin rounds, dice the cabbage, and set aside.
Measure out the apple cider vinegar and water into a cup, and add the salt and maple syrup. Stir to combine, making sure the salt has dissolved.
Add the radish to the jar, along with the a few peppercorns a clove of garlic, and fennel seeds if using. Then add the cabbage, again a few peppercorns and garlic as before, and finally the daikon, along with the remaining condiments.
Pour the vinegar mixture over the veggies, making sure they’re all covered and close the lid tightly over the jar. Store in the fridge for at least 24 hours before eating, this will keep for 2-3 weeks in the fridge.