Tangy pickled salad

Recipe from: 25 November 2015
recipe, salad, pickled

Ingredients 11
Servings 3 jars
Time 00:30


  • 5
    garlic, peeled and halved
  • 500
    white vinegar
  • 190
  • 5
    coriander seeds
  • 5
    fennel seeds
  • 10
    mustard seeds
  • 5
    celery seeds
  • 1
    English cucumber, seeded and cut into julienne strips
  • 1
    red onion, halved and thinly sliced
  • 2
    red and yellow peppers each, seeded and thinly sliced
  • small cauliflower, broken into florets


Heat 1 litre of water in a saucepan. Bring to the boil, then reduce the heat to a simmer. Add the garlic and simmer for five minutes, then add the vinegar, sugar and 30ml salt. Bring to the boil and, once the salt and sugar have dissolved, remove the saucepan from the heat.

Mix the spices together and divide between sterilised jars. Remove the garlic from the brine with a slotted spoon and divide between the jars.

Pack the vegetables into the jars as tightly as possible.

Bring the brine back to the boil then pour over the vegetables to cover them completely. Cool and then cover and refrigerate. Store for a few days before eating. The pickle will keep in the fridge for about three months.

Image and text: Ideas magazine.

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Read more on: recipe  |  salad

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2018-08-14 10:59

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