Quick–Pickled Summer Vegetable Salad


Preparation info

  • Serves


    as side or starter
    • Difficulty


Appears in

The Vegetarian Kitchen

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

  • About

Pickles are often thought of as vinegary, but this very fashionable, modern method means the vegetables are pickled so briefly that they retain all their crunch and vibrancy, picking up a mild little zing from the pickling liquor. It’s good as a starter with a little crumbled feta or goat’s cheese on top.


  • 55 ml vegan white wine vinegar
  • 1 tsp caster sugar
  • ¼ tsp black mustard seeds
  • slice of ginger
  • ¼ tsp black peppercorns
  • 5 radishes
  • ¼ large cucumber
  • 1 small carrot
  • 1 small courgette
  • ½ red onion
  • a good bunch of fresh mint, leaves finely chopped


  1. In a small pan, combine 40 ml water with the vinegar, caster sugar, mustard seeds, ginger and peppercorns. Bring to the boil, then remove from the heat and allow to cool a little. Strain the liquid once cooled and discard the flavourings.
  2. On a mandoline, or using a vegetable peeler, thinly slice the vegetables into rounds (for the radishes), long ribbons, or rings (in the case of the onion). Combine all the shaved vegetables in a bowl and pour over the warm pickling liquor. Allow to sit at room temperature for at least 30 minutes, turning the vegetables over from time to time.
  3. To serve, drain off the excess pickling liquor (you can reserve this and use it again) and toss the fresh mint through the vegetables.