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Red mixed pickle

This mixed pickle is made with a variety of vegetables left to mature for 2 weeks in diluted vinegar.

The result is similar to gherkins and can be added to lots of recipes, or eaten with a snack or sandwich.
This red version gets its name from beetroot and red cabbage, which eventually colour everything else in the jar.

36K 2.5/5 based on 2 reviews

Last modified on: April 29^th 2020

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For 600 g, you will need:

1 200 g raw beetroot
2 200 g red cabbage
3 200 g radishes
4 fine (or table) salt
5 600 ml white (spirit) vinegar
6 200 ml water
7 20 peppercorns
8 4 bayleaves
9 2 shallots (optional)
Total weight: 1,384 grams

Change these quantities to make: 100 g 150 g 300 g 600 g 900 g

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Resting	Start to finish
29 min.	1 hour	1 hour 29 min.

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Step by step recipe

Stage 1 - 10 min.

Prepare your chosen vegetables: peel, rinse, dry and cut into julienne.

For the radish, I've opted for the black variety, easier to cut into sticks.

Stage 2 - 2 min.

Put the beetroot julienne into a bowl, add a little fine salt and mix.

Leave at room temperature.

Stage 3 - 2 min.

Do the same with the other vegetables...

Stage 4 - 1 hour

...each in a separate bowl.

Stage 5 - 5 min.

Then drain the vegetables. Now you can mix them together.

Stage 6 - 2 min.

Dry in a cloth.

Stage 7 - 2 min.

Mix 600 ml white (spirit) vinegar and 200 ml water in a jug.

Stage 8 - 2 min.

Choose your pickle jar and add 10 black peppercorns and 4 bayleaves.

Stage 9 - 2 min.

Add the vegetables, and add 2 shallots finely sliced, if you wish.

Stage 10 - 2 min.

Top up with the vinegar mix. The vegetables must be completely covered. Then seal the lid.

Leave to stand for 2 weeks.

Stage 11

Your red mixed pickle is ready. The amazing purple-pink colour it started out with will gradually mellow to a duller brick red, but this will not affect the flavour.

Remarks

The recipe is very flexible, so you can adapt it to your taste: the choice of vegetables, their size, the proportion of vinegar to water, etc. Let your imagination get to work with whatever you have to hand.

Keeping

Months in a dark place.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
335 Kcal or 1,403 Kj	39 gr	44 gr	1 gr
17 %	15 %	4 %	<1 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
24 Kcal or 100 Kj	3 gr	3 gr	< 1 gr
1 %	1 %	<1 %	<1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Sulfites

How much will it cost?

For 600 g : 3.97 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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See all recipes that use it

This recipe uses (among others)

	White (spirit) vinegar: You can check-out other recipes which use it, like for example: How to prepare corn salad, Provençal remoulade sauce, Puff or flaky pastry (pâte feuilletée), Poached eggs, Fresh pasta dough, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Lumberjack turnovers, Olive and pesto bread, Franche-Comté sticks, Gingerbread, Classic French white bread, ... All
	Radishes: You can check-out other recipes which use it, like for example: Tomato ladybirds, Prawn salad with a crunch, Vegetable tartare, Rillettes stuffed mushrooms, Crunchy spring salad, ... All
	Raw beetroot: You can check-out other recipes which use it, like for example: Vegetable tartare, Raw beetroot mousse with walnuts, Beetroot and fried chicken salad, Raw beetroot salad, Beetroot and black radish salad, ... All

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