Preparation info
  • Makes

    500 ml

    • Difficulty


    • Ready in

      25 hr

Appears in
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About


  • 350–500 g choice of vegetables
  • 1 quantity of brine (see above)


Slice or cut your choice of vegetables: beetroot about 1 cm thick; cauliflower into florets; pickling cucumbers left whole or halved lengthways; carrots halved lengthways. Fit tightly into sterilised jars. Follow the instructions for the twenty-four hour brine, then pour the hot brine into the jars. Seal. Leave for 1 month and store for 3–6 months.