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Quick-Pickled Crunchy Vegetable Salad

Preparing: 15 min
Cook time: 10 min
10  French radishes
¼ white cabbage
½ fresh cucumber
1 banana shallot
French RadishesCucumberCabbageBanana Shallots
Cut the radishes and cucumber in stalks, chop the cabbage and slice thinly the shallot. 
1 red chilli pepper
Red chilli pepperCombine all vegetables in a glass bowl
Slit the red chilli pepper and remove the seeds – you can leave them if you like the salad to get the twist.
Place the vegetables in a glass bowl and combine.
120 ml white cider vinegar
3 tbsp cold water
2 tbsp spoons sugar
Pour the vinegar to a small potAdd sugarAdd water
In a small pot combine the vinegar, sugar and water. Heat gently and let the sugar dissolve. Allow the pickling liquid to cool completely.
Pour the marinate on the vegetablesTransfer the salad to the jars
Add pickling liquid to the vegetables, stir and transfer them to clean, sterilised jars. Pour the liquid to the jars as well and tighten the lids. Keep refrigerated. Pickle the vegetables at least several hours up to 1 day before you try them and eat the salad in 7 days as it looses its crunchiness after this time.

The recipe by the Great British Chefs

Quick Pickled and Crunchy Vegetable Salad Polly Eats LondonQuick Pickled and Crunchy Vegetable Salad Polly Eats LondonVegetables for Quick Pickled and Crunchy Vegetable Salad Polly Eats London

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