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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
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Holiday ginger snaps
Cinnamon bun pudding
arket Lemon iced tea
Carrot smoothie
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Beetroot hummus and lettuce snacks
The hearty ARKET soup
Guide to a perfect salad
ARKET Café cookies
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Guide to a perfect sandwich

 

 

Soy tahini dressing
Pickled vegetables

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Tomato and roasted pepper salad
ARKET Sprinkle mix
Citrus baked fennel and quinoa salad
Rhubarb compote with olive oil
Baked white asparagus
Steamed spinach with chives dressing
arket café cook book
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About ARKET

editorial Selected reading

People

SEEING THE WORLD ANEW

‘I have always felt like a mother without children. Now I'm a mother with a child, which kind of makes me feel more at home.' ARKET meets with Lina, Hanna and their 1.5-year-old son Sid.

 

 

RECIPE

BAKED SWEET POTATOES WITH APPLE SALSA

Prepare for holiday gatherings and cosy days at home with a new recipe from Martin Berg, head chef at the ARKET Café. Saffron and almond cookies – easy to make, impossible not to love.

 

care

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.