Dentdale pickle

Try this pickle with crusty bread and a nice slice of Wensleydale cheese.

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  1. Cover the sliced vegetables with salt. Leave for as long as possible – at least three hours.

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

  3. Put the vegetables in a preserving pan. Add the white wine vinegar and sugar and boil for 20 minutes.

  4. Add the spices and seeds and boil for a further three minutes. Pour into sterilised jars.

  5. This pickle can also be cooled and eaten immediately.

Recipe Tips

Store this chutney in the fridge and eat within a week.