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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.

35K 2 2.5

Last modified on: April 29^th 2020

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For 300 g, you will need:

1 100 ml raw beetroot
2 100 ml red cabbage
3 100 ml radishes
4 fine (or table) salt
5 300 ml white (spirit) vinegar
6 100 ml water
7 10 peppercorns
8 2 bayleaves
9 1 shallot (optional)

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

Change measures: Metric

Metric weight Metric volumes

How long does 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 300 ml white (spirit) vinegar and 100 ml water in a jug.

Stage 8 - 2 min.

Choose your pickle jar and add 10 black peppercorns and 2 bayleaves.

Stage 9 - 2 min.

Add the vegetables, and add 1 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.

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
167 Kcal or 699 Kj	19 gr	22 gr	< 1 gr
8 %	7 %	2 %	<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 300 g : 1.99 €

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 broccoli, Cervelle de Canut, How to prepare sorrel, Sautéed chicken with leeks, Fish petals, vegetables julienne, and beurre blanc, ... All
	Raw beetroot: You can check-out other recipes which use it, like for example: Green and red salad with sardines and eggs mimosa, Creamy Winter Vegetable Soup, Beetroot and black radish salad, Beetroot salad with cashew nuts, Beetroot and fried chicken salad, ... All
	Red cabbage: You can check-out other recipes which use it, like for example: Nanou's red cabbage salad, Red cabbage salad with chives, Red cabage salad with toasted almonds, Cherry tomato and two cabbage salad, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Sorrel soup, Valay-Brest, French onion soup, Seeded loaf, Steak burger topped with egg, ... All

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