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.
41 K 2.5/5 (2 reviews)
1 hour 30 min.
Easy
100 g
9 IngredientsLast modified on: April 29th 2020
For 100 g, you will need:
- 1
35 g raw beetroot - 2
35 g red cabbage - 3
35 g radishes - 4
fine (or table) salt - 5
100 ml white (spirit) vinegar - 6
35 ml water - 7
3 peppercorns - 8
1 bayleaf - 9
1⁄3 shallot (optional) - Total weight: 240 grams
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 100 ml white (spirit) vinegar and 35 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 1⁄3 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 | 6 RDI=3 % | 7 RDI=1 % | 0 | 60 RDI=3 % | 240 RDI: 3 % |
| Per 100 g | 2 RDI=1 % | 3 RDI=0 % | 0 | 20 RDI=1 % | 100 RDI: 1 % |
How much will it cost?
- For 100 g : 0.70 €
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
Bistro sandwich
The filling for this indulgent baguette sandwich is made with hard-boiled eggs and cold meat in a rémoulade dressing.
44 K 20 min.
Red endive appetizers
Red endive (radicchio) leaves can be filled to make very elegant snacks. The filling shown here combines cheese with sardines.
48 K 20 min.
This recipe uses (among others)
White (spirit) vinegar
Like these other recipes: Provençal remoulade sauce, How to prepare sorrel, Béarnaise sauce, Caesar salad, Pickled gherkins, ... See them all 18
Red cabbage
Like these other recipes: Cherry tomato and two cabbage salad, Red cabage salad with toasted almonds, Nanou's red cabbage salad, Red cabbage salad with chives, ... See them all 4
Water
Like these other recipes: Butter cream, Chocolate eclairs, Cornmeal baps for Anne, Lemon tart, How to fry eggs well, ... See them all 132
Radishes
Like these other recipes: Vegetable tartare, Chickpea salad, Radish and mushroom salad, Crunchy courgette and mushroom salad, Rillettes stuffed mushrooms, ... See them all 29
Other recipes you may also like
Household cake (Gâteau de ménage)
A traditional recipe from Franche-comté, it's a flat round kind of brioche, covered with an egg cream called "Goumeau".June 15th 2020495 K 25 3 hours 60 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...March 21th 2017411 K3.5 15 min.
Quail egg canapés
This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg.February 21th 2011327 K5 55 min.
Chocolate eclairs
This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result. But don't let that discourage you; there are demonstration videos and I will...February 6th 2011295 K 34.5 3 hours 55 min.
Cajun pork with rice.
In Cajun cooking, rice dishes with meat, like the famous jambalaya, take pride of place. Here is a simplified version using marinated pork.May 6th 202062 K 2 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
Note: We'll never share your e-mail address 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.