Rainbow Pickle

A crunchy seasonal vegetable pickle preserved in a sweet and spicy vinegar brine with sesame, garlic, and chillies.

Vegetarian Vegan Vegetables Pickle Preserving

Estimated Nutrition

Calories

266.3

kcal / serving

532.5 kcal total

Carbs

46.1g

per serving

92.1 g total

Fat

7.6g

per serving

15.2 g total

Protein

3.4g

per serving

6.8 g total

Cook Time

minutes

Serves

jars

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Granulated Sugar

CondimentsSauces

500

Distilled Malt Vinegar

NutsSeeds

120

Salt

fine

bulb

Garlic

cloves separated and peeled

OilsFats

Sesame Oil

Vegetables

piece

Sweetcorn

baby, halved lengthways

piece

Carrots

baby, peeled, julienned

piece

Cucumbers

baby, trimmed, cut into batons

piece

Chillies

Apache or red, seeds and membranes removed, thinly sliced

Method

Dissolve 60g salt in 568ml cold water and submerge sweetcorn and carrots overnight.

Layer cucumber batons with remaining salt in a dish and set aside overnight.

Drain all brined vegetables thoroughly.

Boil vinegar and sugar in a saucepan, then simmer for 4 minutes until dissolved.

Stir sesame oil, sliced chillies, and peeled garlic cloves into the warm vinegar mixture.

Layer vegetables in sterilised jars, pour over the brine, and seal to cool.