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.
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.
50 K 2.5/5 (2 reviews)
1 hour 30 min.
Easy
150 g
9 IngredientsLast modified on: April 29th 2020
For 150 g, you will need:
- 1
50 ml raw beetroot - 2
50 ml red cabbage - 3
50 ml radishes - 4
fine (or table) salt - 5
150 ml white (spirit) vinegar - 6
50 ml water - 7
5 peppercorns - 8
1 bayleaf - 9
½ shallot (optional)
Change measures:
Times for this recipe
Preparation: 30 min.
Resting: 1 hour
All in all: 1 hour 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
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.
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 150 ml white (spirit) vinegar and 50 ml water in a jug.
Stage 8 - 2 min.
Choose your pickle jar and add 10 black peppercorns and 1 bayleaf.
Stage 9 - 2 min.
Add the vegetables, and add ½ shallot 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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 9 RDI=4 % | 10 RDI=1 % | 0 | 80 RDI=4 % | 350 RDI: 4 % |
| Per 100 g | 2 RDI=1 % | 3 RDI=0 % | 0 | 20 RDI=1 % | 100 RDI: 1 % |
How much will it cost?
- For 150 g : 1.00 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
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Red endive (radicchio) leaves can be filled to make very elegant snacks. The filling shown here combines cheese with sardines.
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This recipe uses (among others)
White (spirit) vinegar
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Radishes
Like these other recipes: Spring radish and avocado salad, Baby courgette salad, Crunchy verrines, Raw green asparagus salad, Crunchy spring salad, ... See them all 30
Raw beetroot
Like these other recipes: Green and red salad with sardines and eggs mimosa, Raw beetroot mousse with walnuts, Beetroot salad with cashew nuts, Cubed salad, Sushi, ... See them all 14
Red cabbage
Like these other recipes: Cherry tomato and two cabbage salad, Red cabbage salad with chives, Red cabage salad with toasted almonds, Nanou's red cabbage salad, ... See them all 4
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