Pickled Summer Vegetables

A crisp, fresh pickle that tastes great with grilled food.

Rating (7 ratings)


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
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.

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