Red mixed pickle


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.
8,2844/5 for 1 ratings
Grade this recipe:

Last modified on: April 29th 2020

For 300 g, you will need:

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

How long does it take?

Time required for this recipe:
PreparationRestingStart to finish
29 min.1 hour1 hour 29 min.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Keeping:

Months in a dark place.

Step by step recipe


Stage 1 - 10 min.
Red mixed pickle : Photo of step #1
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.
Red mixed pickle : Photo of step #2
Put the beetroot julienne into a bowl, add a little fine salt and mix.

Leave at room temperature.

Stage 3 - 2 min.
Red mixed pickle : Photo of step #3
Do the same with the other vegetables...

Stage 4 - 1 hour
Red mixed pickle : Photo of step #4
...each in a separate bowl.

Stage 5 - 5 min.
Red mixed pickle : Photo of step #5
Then drain the vegetables. Now you can mix them together.

Stage 6 - 2 min.
Red mixed pickle : Photo of step #6
Dry in a cloth.

Stage 7 - 2 min.
Red mixed pickle : Photo of step #7
Mix 300 ml white (spirit) vinegar and 100 ml water in a jug.

Stage 8 - 2 min.
Red mixed pickle : Photo of step #8
Choose your pickle jar and add 10 black peppercorns and 2 bayleaves.

Stage 9 - 2 min.
Red mixed pickle : Photo of step #9
Add the vegetables, and add 1 shallot finely sliced, if you wish.

Stage 10 - 2 min.
Red mixed pickle : Photo of step #10
Top up with the vinegar mix. The vegetables must be completely covered. Then seal the lid.

Leave to stand for 2 weeks.

Stage 11
Red mixed pickle : Photo of step #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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
167 Kcal or 699 Kj19 gr22 gr< 1 gr
8 %7 %2 %<1 %
Per 100 g
Energetic valueProteins CarbohydratesFats
23 Kcal or 96 Kj3 gr3 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).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

Red endive appetizers
Red endive appetizers

Red endive (radicchio) leaves can be filled to make very elegant snacks. The filling shown here combines cheese with sardines.
8,014 20 min.
Bistro sandwich
Bistro sandwich

The filling for this indulgent baguette sandwich is made with hard-boiled eggs and cold meat in a rémoulade dressing.
8,588 18 min.
See all recipes that use it

Source

Home made.

More recipes?

This recipe uses (among others)
White (spirit) vinegarWhite (spirit) vinegar: You can check-out other recipes which use it, like for example: Poached eggs, Mackerel Fillets in White Wine, Caesar salad, How to prepare sorrel, How to prepare romanesco, ... All
Red cabbageRed cabbage: You can check-out other recipes which use it, like for example: Red cabbage salad with chives, Nanou's red cabbage salad, Red cabage salad with toasted almonds, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Leavened bread, Langoustine sabayon tart, French onion soup, Pizza dough, Quick chicken curry, ... All
RadishesRadishes: You can check-out other recipes which use it, like for example: Radish and mushroom salad, Red cabage salad with toasted almonds, Creamy Winter Vegetable Soup, Crunchy spring salad, Vegetable tartare, ... All

Other recipes you may also like

How to prepare cabbage
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.
73,023 13.9/5 for 14 ratings 43 min.
French baguettes
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...
175,930 245/5 for 4 ratings 5 hours 6 min.
Potted meat (rillettes)
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.
96,963 25/5 for 1 ratings 6 hours 46 min.
Italian Meringue
Italian Meringue
Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.
105,5644.3/5 for 15 ratings 30 min.
Pâté de campagne
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
115,384 23.7/5 for 3 ratings 7 hours 54 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-01-17)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page