Swedish Pickles
Prep time
Total time
A crisp fresh flavoured vegetable pickle
Glamorous Glutton:
Recipe type: Pickle
Cuisine: Swedish
Serves: 1½ litres
  • 200g sweet sprouting cauliflower
  • 180g beetroot
  • 450ml Aspall organic white wine vinegar
  • 450ml water
  • 140g sugar
  • 41/2 tsp salt
  • 7g fresh dill
  1. Separate out the cauliflower into individual stems and peel and cut the beetroot very thinly using a mandoline. Set aside separately.
  2. Mix together all the rest of the ingredients except the dill. Stir until all the sugar and salt has dissolved. Taste and adjust if necessary, remember it shouldn't catch in the back of your throat.
  3. Pick the dill fronds from the main stem and mix with the beetroot.
  4. Place the cauliflower into a 1 litre sterilised jar and the beetroot and dill into a sterilised 500ml jar.
  5. Pour the liquid over the veg to the top of the jar and seal.
  6. Leave for at least 1 hour before eating.
  7. It will keep in the fridge for 4-5 days
Recipe by Glamorous Glutton.com at https://www.glamorousglutton.com/swedish-pickles-cauliflower-and-beetroot/