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Vegetable pickle

Vegetable pickle

Cooking Time

Preparation Time : 20

Cook Time : 15

Total Time : 35



  • 300g green beans, trimmed

  • 300g cauliflower, cut into small florets

  • 300g carrot, peeled, halved lengthways, sliced diagonally

  • 60ml (1/4 cup) vegetable oil

  • 2 red onions, halved, thinly sliced

  • 4 garlic cloves, finely chopped

  • 3cm-piece fresh ginger, peeled, finely chopped

  • 1/2 teaspoon chilli flakes

  • 3/4 teaspoon ground turmeric

  • 125ml (1/2 cup) white vinegar

  • 2 tablespoons caster sugar

  • 80g (1/2 cup) roasted unsalted peanuts, finely chopped


  • 01

    Bring a large saucepan of salted water to the boil. Add the beans, cauliflower and carrot. Cook for 1 minute. Drain, reserving 125ml (1/2 cup) of the cooking water.

  • 02

    Heat the oil in a large wok over medium-high heat. Add the onion and stir-fry for 1 minute. Add the garlic, ginger, chilli and turmeric. Stir-fry for 2-3 minutes or until the onion just starts to soften.

  • 03

    Add the reserved water, vinegar and sugar. Increase heat to high and bring to the boil. Add the vegetables and stir-fry for 3 minutes or until heated through.

  • 04

    Transfer the vegetable mixture to a serving bowl. Cover and set aside to cool. Season with salt and pepper. Stir in the peanuts to serve.



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