A staple in many South African homes as it’s a great accompaniment to any curry dish
- 1 cup Carrots
- 1 cup Cabbage
- 1 cup Green Beans
- 1 cup Cauliflower
- 1 cup Baby/Pickle Onions
- 8–10 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.)
- Prepare the vegetable (except the garlic) ie. and peel/cut roughly the same size.
- Rinse and pat dry.
- Place the vegetables in a large bowl and pour in the vinegar (enough to cover the vegetable about halfway).
- Allow it to soak overnight, mixing it every a few hours.
- 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).
- If adding dried figs, boil them in the leftover vinegar till plump (about 5-8 minutes) drain, and set aside.
- 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.
- Pickle may be consumed immediately or stored in the refrigerator and enjoy!!
- NB: use a clean dry spoon when decanting the pickle and mix ever so often to avoid mold from forming.
- Taste the pickle Masala before adding extra salt as it does contain salt as well.
Prepared, tried, and tested by Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes -Saffas Daily Recipes
- 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
Keywords: Vegetable Pickles