Dentdale Pickle

A traditional vegetable pickle made by salting, rinsing, and boiling vegetables with vinegar, sugar, and aromatic spices.

Vegetarian Condiment Pickle Preserve

Estimated Nutrition

	Per Serving	Total
Calories	83.4 kcals	834 kcals
Carbohydrates	20.4 grams	204.4 grams
Fat	0.2 grams	2.4 grams
Protein	0.5 grams	5.2 grams

Cook Time

23 mins

Produces

10 portions

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

175
g

Demerara Sugar

CondimentsSauces

215
ml

White Wine Vinegar

NutsSeeds

56
g

Salt

for drawing out moisture

0.25
tsp

Turmeric

ground

1
pinch

Cloves

ground

0.25
piece

Cinnamon Stick

0.25
tsp

Red Pepper Flakes

optional if using green pepper

6
piece

Allspice Berries

1
tsp

Mustard Seeds

heaped

0.25
tsp

Celery Seed

Vegetables

450
g

Cucumber

sliced

1
piece

Onion

large, sliced

0.5
piece

Red Or Green Pepper

sliced

Steps

Cover the sliced vegetables with salt for at least three hours.
Rinse the vegetables thoroughly under cold water and dry with kitchen paper.
Place vegetables, vinegar, and sugar in a pan and boil for 20 minutes.
Add spices and seeds and boil for another three minutes.
Pour mixture into sterilised jars and allow to cool.