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Pickled Winter Vegetables

This recipe makes 4 jars:



5 medium carrots, peeled

10 medium turnips, peeled

1/3 head cauliflower

1/3 head cabbage

3 parsnips, peeled

2 liters white wine vinegar

250g caster sugar

2 tbp coriander seeds

4 red chillies, thinly sliced

100g root ginger, peeled and thinly sliced



Cut the root vegetables into different shapes: the carrots can be sliced on the angle, parsnips halved lengthways and sliced, and turnips cut into wedges. Mix them up and pack into sterilised kilner jars, distributing the chillies and ginger between them.


Bring 500ml of the vinegar to the boil with the sugar and coriander seeds and leave to cool a little, then add the rest of the vinegar. Pour the vinegar mix into jars, ensuring the coriander is divided evenly between the jars. Seal the lids and store in a cool place for up to 4 months.