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Carrot & Pineapple Pickle
- Serves
4
- Difficulty
Easy
Published 2016
This is a version of a salad from my childhood – that real sweet classic South African salad. My ma and my aunties used to make theirs using grated raw carrots and tinned pineapple. My version is not as sweet, and I use a bit of cardamom and cumin to flavour it. I also prefer using fresh pineapple. This pickle is superb with curries.
Ingredients
1 3 packets 6
Method
- Peel, core and cube the pineapple.
- Thinly slice the carrots (I use a mandolin), radishes and cucumbers.
- Heat the rice vinegar and sugar until the sugar dissolves.
- Stir in the cumin and cardamom.
- Pour this warm dressing over the vegetables and pineapple, toss through and allow to stand for 10 minutes.
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