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Homemade Mixed Vegetable Pickles

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  • Author:
  • Prep Time: 40 minutes
  • Soak, Dry off Time: 2880 minutes
  • Cook Time: 8 minutes
  • Total Time: 48.8 hours
  • Yield: 5+ jars depending on size 1x
  • Category: Fruits, Vegetables, and Other Produce
  • Cuisine: South African


A staple in many South African homes as it’s a great accompaniment to any curry dish


Units Scale
  • 1 cup Carrots
  • 1 cup Cabbage
  • 1 cup Green Beans
  • 1 cup Cauliflower
  • 1 cup Baby/Pickle Onions
  • 810 Garlic Cloves (add later)
  • 10 Green Chilies (approx.)
  • 1/2 cup Dried Figs (clean thoroughly)
  • 1L White Spirit Vinegar (approx.)
  • 1 Tbsp. Salt (see below)
  • 1 Tbsp. Pickle Masala
  • 3 cups of Vegetable Oil (approx.)


  1. Prepare the vegetable (except the garlic) ie. and peel/cut roughly the same size.
  2. Rinse and pat dry.
  3. Place the vegetables in a large bowl and pour in the vinegar (enough to cover the vegetable about halfway).
  4. Allow it to soak overnight, mixing it every a few hours.
  5. The following day, drain the vegetables and lay them on a baking sheet or tray, and allow them to dry off for 24 hours (in direct sunlight if possible).
  6. If adding dried figs, boil them in the leftover vinegar till plump (about 5-8 minutes) drain, and set aside.
  7. Once the vegetables have dried, place in a wide large bowl, add in the figs, garlic, masala, salt, and oil (enough to just cover the vegetable), and mix well.
  8. Pickle may be consumed immediately or stored in the refrigerator and enjoy!!
  9. NB: use a clean dry spoon when decanting the pickle and mix ever so often to avoid mold from forming.
  10. Taste the pickle Masala before adding extra salt as it does contain salt as well.


  • Serving Size: 1
  • Calories: 3358
  • Sugar: 261
  • Sodium: 14786
  • Fat: 46
  • Saturated Fat: 5
  • Unsaturated Fat: 36
  • Trans Fat: 1
  • Carbohydrates: 687
  • Fiber: 135
  • Protein: 154
  • Cholesterol: 0
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