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
600 g
9 IngredientsLast modified on: April 29th 2020
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: 1,385 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 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.
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 | 40 RDI=20 % | 40 RDI=4 % | 0 | 330 RDI=20 % | 1,400 RDI: 20 % |
| Per 100 g | 2 RDI=1 % | 3 RDI=0 % | 0 | 20 RDI=1 % | 100 RDI: 1 % |
How much will it cost?
- For 600 g : 4.00 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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This recipe uses (among others)
White (spirit) vinegar
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Raw beetroot
Like these other recipes: Raw beetroot mousse with walnuts, Crunchy spring salad, Cubed salad, Beetroot salad with cashew nuts, Raw beetroot salad, ... See them all 14
Red cabbage
Like these other recipes: Cherry tomato and two cabbage salad, Nanou's red cabbage salad, Red cabage salad with toasted almonds, Red cabbage salad with chives, ... See them all 4
Water
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