Reuben Riffel

Carrot & Pineapple Pickle

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Reuben at Home
Reuben at Home

By Reuben Riffel

Published 2016

  • About

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 pineapple
  • 3 packets heirloom carrots (or baby carrots), scrubbed
  • 6 ra

Method

  1. Peel, core and cube the pineapple.
  2. Thinly slice the carrots (I use a mandolin), radishes and cucumbers.
  3. Heat the rice vinegar and sugar until the sugar dissolves.
  4. Stir in the cumin and cardamom.
  5. Pour this warm dressing over the vegetables and pineapple, toss through and allow to stand for 10 minutes.