Mixed Vegetable Pickle

mixed vegetable pickle

Mixed Vegetable Pickle

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The mixed vegetable pickle recipe can be made with a variety of vegetables.
Servings: 2 11 oz jars
Calories: 1045


  • 1 fresh red chilli seeded and sliced
  • 1 onion quartered
  • 2 garlic cloves crushed
  • 1/2 in cube terasi
  • 4 macadamia nuts or 8 almonds
  • 1 in fresh turmeric peeled and sliced, or 1 tsp ground turmeric
  • 2 floz sunflower oil
  • 16 floz white vinegar
  • 8 floz water
  • 2 oz granulated sugar
  • 3 carrots
  • 8 oz green beans
  • 1 small cauliflower
  • 1 cucumber
  • 8 oz white cabbage
  • 4 oz dry-roasted peanuts roughly crushed
  • salt


  • Place the chilli, onion, garlic, terasi, nuts and turmeric in a food processor and blend to a paste, or pound in a mortar with a pestle.
  • Heat the oil and stir-fry the paste to release the aroma. Add the vinegar, water, sugar and salt. Bring to :he boil. Simmer for 10 minutes.
  • Cut the carrots into flower shapes. Cut the green beans into short, neat lengths. Separate the cauliflower into neat, bite-size florets. Peel and seed the cucumber and cut the flesh in neat, bite-size pieces. Cut the cabbage in neat, bite-size pieces.
  • Blanch each vegetable separately, in a large pan of boiling water, for 1 minute. Transfer to a colander and rinse with cold water, to halt the cooking. Drain well.
  • Add the vegetables to the sauce. Slowly bring to the boil and allow to cook for 5 - 10 minutes. Do not overcook — the vegetables should still be crunchy.
  • Add the peanuts and cool. Spoon into clean jars with lids.
Calories: 1045 kcal
Carbohydrates: 105 g
Protein: 26 g
Fat: 61g
Saturated Fat: 7 g
Sodium: 581 mg
Potassium: 2371 mg
Fiber: 22 g
Sugar: 68 g
Vitamin A: 16503 IU
Vitamin C: 242 mg
Calcium: 276 mg
Iron: 6 mg
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