Rainbow pickle

This crunchy pickle is an ideal way of preserving all sorts of seasonal vegetables from your allotment.

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  • 120g/4¼oz fine salt
  • 3 baby sweetcorn, halved lengthways
  • 3 baby carrots, peeled, julienned
  • 4 baby cucumbers, trimmed, cut into batons
  • 65g/2½oz granulated sugar
  • 500ml/18fl oz distilled malt vinegar
  • 1 tbsp sesame oil
  • 3 Apache or red chillies, seeds and inner membranes removed, thinly sliced
  • 1 garlic bulb, cloves separated and peeled

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