Dentdale Pickle

A traditional vegetable pickle made by salting, rinsing, and boiling vegetables with vinegar, sugar, and aromatic spices.

Vegetarian Condiment Pickle Preserve

Estimated Nutrition

Calories

83.4

kcal / serving

834 kcal total

Carbs

20.4g

per serving

204.4 g total

Fat

0.2g

per serving

2.4 g total

Protein

0.5g

per serving

5.2 g total

Cook Time

minutes

Serves

portions

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

175

Demerara Sugar

CondimentsSauces

215

White Wine Vinegar

NutsSeeds

Salt

for drawing out moisture

0.25

tsp

Turmeric

ground

pinch

Clove

ground

0.25

piece

Cinnamon Stick

0.25

tsp

Red Pepper Flakes

optional if using green pepper

piece

Allspice Berries

tsp

Mustard Seed

heaped

0.25

tsp

Celery Seed

Vegetables

450

Cucumber

sliced

piece

Onion

large, sliced

0.5

piece

Red Or Green Pepper

sliced

Method

Rinse the vegetables thoroughly under cold water and dry with kitchen paper.

Place vegetables, vinegar, and sugar in a pan and boil for 20 minutes.

Cover the sliced vegetables with salt for at least three hours.

Add spices and seeds and boil for another three minutes.

Pour mixture into sterilised jars and allow to cool.