Pickled Beetroot with Labneh and Pistachios

Serves: 4 as a starter Prep time: overnight Cooking time: 50 minutes

There’s something magical about pickling vegetables. Not the laborious pickling that requires you to turn the kitchen into a laboratory, although that’s a form of alchemy in itself. No, I mean just a quick pickle, the work of no more than 5 minutes, like the one here. A brew of sugar and vinegar in equal amounts has a transformative effect on vegetables. It is a witchcraft that makes everything from cucumber to carrots, radishes to rhubarb supple but still crunchy. It preserves too – these beetroot pickles will keep in an airtight container in the fridge for a couple of weeks.

Extracted from From The Veg Patch by Kathy Slack (Ebury Press, £25).
Photography by Kathy Slack.