Food|October 2024
Pickled vegetables
This recipe works well with all kinds of vegetables, so get creative with what's available in season. Our favourite pickles include red onion and red cabbage – they add a beautiful pink tint to other vegetables, providing a decorative topping for salads and sandwiches.
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Ingredients
2 red onions (250g)
¼ red cabbage (500g)
3 carrots (300g)
½ cauliflower (500g)
500ml apple cider vinegar
500g sugar
Method
Break down the cauliflower into small bouquets, slice the onion, cabbage, and carrots thinly. You can use a mandolin if you have one at home.
Bring a pot of water to the boil. Blanch the cauliflower and carrots in the boiling water for about 30 seconds to soften them up.
Arrange all vegetables together in jars or air-tight containers. Bring the vinegar and sugar to the boil, stirring it until the sugar dissolves completely.
Pour the hot pickling liquid into each jar/container until the vegetables are fully covered and close the lids. Let cool and put in the fridge for at least 12 hours.
Store the pickles in the fridge and make sure to use clean utensils when taking them out of the container, this will keep them fresh and tasty longer.
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