Armenian Pickles

• 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

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 (25u0b0 C/77u0b0 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.

beetroots, white cabbage, mixed runner beans, spring onions, garlic, dill, horseradish, blackcurrant leaves, sour cherry leaves, pints, salt, black

Taken from food52.com/recipes/40624-armenian-pickles (may not work)