Pickled Summer Vegetables

A crisp, fresh pickle that tastes great with grilled food.
Pickled Summer Vegetables
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  • 3 courgettes
  • 6 peppers, assorted colours
  • 6 new carrots
  • 1 small cauliflower
  • 10 small red onions
  • 1 garlic head, optional
  • About 5 cm piece of horseradish
  • 1 dl salt
  • Marinade
  • 500 ml water
  • 1000 ml white vinegar
  • 700 g Siucra/McKinney's granulated sugar
  • 15 g mustard seeds

Rinse the vegetables and chop into pieces. Peel the onion and garlic. Put all the vegetables in a bowl and sprinkle with the salt. Refrigerate for 24 hours. Rinse off the salt. Bring the water to the boil. Add the vegetables and boil for a couple of minutes. The pepper and courgette need only be dipped briefly in the water. Put the vegetables in warm, thoroughly cleaned jars. Mix the ingredients for the marinade in a pan and bring to the boil. Skim off any scum. Pour the hot marinade over the vegetables. Seal. Store in the refrigerator. Keeps for several months in the refrigerator.