Vegetable Pickle
A crunchy, fiery South African vegetable pickle infused with aromatic whole seeds, mustard, and pickling masala.
Spicy, tangy, and packed with flavour—this South African vegetable pickle (atchar) is one of the easiest ways to upgrade any meal! Crunchy carrots, cabbage, green beans, and cauliflower are salted to draw out excess moisture before being drenched in a warm, spicy vinegar-infused oil mixture.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Salt & Drain Vegetables
In a large mixing bowl, combine 2 cups julienned carrots, 2 cups shredded cabbage, 1 cup sliced green beans, 2 cups chopped cauliflower with leaves, and 2 to 3 sliced green chillies.
- 2
Sprinkle 2 to 3 tbsp salt over the vegetables and toss thoroughly with your hands to draw out excess water.
- 3
Let the vegetables sit at room temperature for 30 to 60 minutes.
⏱ 30 min
The rest of this recipe
There's 12 more ingredients and 9 more steps to go.
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Ivana’s note
Squeezing out as much water as possible after salting the vegetables in Step 4 is crucial—this ensures your pickle stays crisp instead of soggy and extends its shelf life!
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