Pickled mixed vegetables

Pickled mixed vegetables

By
From
Scandinavian Comfort Food
Photographer
Columbus Leth

Pickled vegetables are great to have in the house. I use them for cold meat dishes and all kinds of open sandwiches. You can also drain off a few tablespoonfuls, chop them and mix with mayonnaise and some turmeric, for a homemade remoulade.

Ingredients

Quantity Ingredient
2kg rinsed and trimmed vegetables, such as broccoli, carrots, cauliflower, fennel, green beans, red onions, red peppers, spring onions
100g flaked sea salt

For the brine

Quantity Ingredient
1 litre spirit vinegar, (5%)
1kg light cane sugar
3 bay leaves
20g black peppercorns
100g fresh horseradish, grated
100ml apple cider vinegar

Method

  1. Cut the vegetables into smaller pieces. Place them in a bowl and mix with the salt. Leave at room temperature for 3–6 hours.
  2. Put the vinegar, sugar, bay leaves and peppercorns in a saucepan and let it boil until the sugar has dissolved. Press the salted vegetables into a 2-litre, warmed sterilized jar, pour over the vinegar brine and leave to cool. Seal and keep in the refrigerator for up 3 months. 2kg rinsed and
Tags:
Scandinavian
Danish
Swedish
comfort food
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