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FOOD

PICKLED VEGETABLES

Recipe This recipe works with all kinds of vegetables, so get creative with what you have at home or what’s available in your store. We love pickling with red onion and red cabbage – they give a beautiful pink tint to other vegetables, making for a decorative topping on the plate. You can serve the pickles mixed or separately, just like we do at ARKET Cafés.

Recipe Ingredients

2 red onions (250g)
¼ red cabbage (500g)
3 carrots (300g)
½ cauliflower (500g)
500ml apple cider vinegar
500g sugar

Method Pickled vegetables

step 1 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.

step 2 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.

step 3 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.

step 4 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.

step 5 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.

 

This recipe and more can also be found in upcoming ARKET Café Cookbook, launched this winter. A vegetarian recipe collection with delicious dishes, cooking guides and personal stories on the philosophy behind our café.

Our vegetarian recipes § Search
CITRUS SPRITZ
BAKED SWEET POTATOES WITH APPLE SALSA
ROASTED BEETS WITH KALE AND PARMESAN
Roasted aubergines and heritage tomatoes
ARKET SEMLA
FESTIVE MATCHA DESSERT
Carrot smoothie
Cinnamon bun pudding
Rhubarb compote with olive oil
arket Lemon iced tea
Pan-fried pointy cabbage
Beetroot hummus and lettuce snacks
The hearty ARKET soup
Guide to a perfect salad
ARKET Café cookies
Flavoured yellow pea hummus

Guide to a perfect sandwich

 

 

Soy tahini dressing
Pickled vegetables
Baked white asparagus

Baked shallots

Tomato and roasted pepper salad
ARKET Sprinkle mix
Citrus baked fennel and quinoa salad
SAFFRON AND ALMOND COOKIES
Holiday ginger snaps
Steamed spinach with chives dressing
arket café cook book
Essential products for men, women, children and the home § Search

Selected reading

Skedblad chair

Designed in 1933 by Swedish architect and furniture designer Carl Malmsten, and named after the bowl of a spoon, the Skedblad chair is used to furnish all ARKET cafés.

Take care of your products

Longevity is at the core of our brand. If our clothes are used beyond their first wearer, we have done something right. Designing for circularity starts at the drawing table – and extends to guiding customers on how to take care of our products.

Roasted aubergines and heritage tomatoes

This vegan dish is easy to prepare and delicious on its own as well as served as a side with other summery flavours.

Scent families

The International Perfume Museum outside Grasse is an open-air conservatory for fragrant plants and flowers connected to the area’s century-long history of perfumery. Its gardens are planted according to traditional scent families, with florals, herbs, woods and others grouped together.