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Pickled mixed vegetables with curry

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Preparation info
  • Makes

    1 jar

    approximately
    • Difficulty

      Easy

Appears in

By Yotam Ottolenghi and Sami Tamimi

Published 2012

  • About

Pick and choose the vegetables you want to use, based on what you like and what’s available. You can add swede, radish, turnip, kohlrabi and even hard, unripe plums.

Ingredients

  • ¼ small white cabbage, cut into 3cm × 3cm cubes (220 g in total)
  • 3 medium carrots, peeled and cut at an angle into 1 cm slices (

Method

Mix the vegetables in a bowl and place about half at the bottom of a 1.5-litre sterilized jar (see Preserved lemons). Add the curry, allspice, garlic and chillies. Top with the remaining vegetables.

Make brine by stirring together

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