Quick-pickle

Quick pickles

Crunchy, sweet and tangy — these quick pickles go great with curries or in sandwiches

By , 31 January 2018

(3 votes)

Quick pickles
  • 2 Hours 30 Mins

  • Serves: 6

  • Price: 44p per serving

Nutritional Info
Each 145g serving contains
  • Energy

    322KJ

    77KCAL

    4%
  • Fat

    0.3g

    low

    <1%
  • Saturates

    0.0g

    low

    <1%
  • Sugars

    15.5g

    med

    17%
  • Salt

    0.03g

    low

    1%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 222kJ/53kcal.
Ingredients
  • 200g cauliflower, cut into bite-sized florets
  • 1 carrot, cut into small chunks
  • 1 red onion, thinly sliced
  • 6 radishes, halved
  • 1tbsp coriander seeds
  • 6 black peppercorns
  • 1tbsp cumin seeds
  • 200ml white wine vinegar
  • 70g caster sugar
  • 1 garlic clove, peeled and crushed with the palm of your hand
  • 1 bay leaf
Method
  • Bring a pan of water to the boil, add the cauliflower and carrot and boil for 3mins to soften. Drain and leave to steam dry then put in a glass bowl with the onion and radish.

  • Put the coriander seeds, peppercorns and cumin in a small saucepan and toast over a low heat for 2 mins until they release their aroma. Add 200ml water, the vinegar, sugar, garlic and bay leaf. Bring to the boil and simmer for 2-3 mins. Pour over the vegetables, cover with a plate and leave to pickle for 2 hours.

  • Drain, remove the seeds and bay before serving on the side with the curry.