Rainbow Pickled Vegetables

Pickled vegetables in a Mediterranean way! Indian pickles with aromatic spices & oil are delicious indeed but these veggies pickled in a Mediterranean way are definitely worth a try as they are so versatile; you can use them in almost anything-salad, burger, sandwich, stir-fry, rice, noodles, meat! Spend some time preparing them on a weekend and keep enjoying them for a month or more!

Time: 20 minutes


Serves: Makes 3 medium-sized jars (500 ml)

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  1. Salad Ingredients:
  2. 3-4 carrots cut into thin sticks
  3. 1 large cucumber cut into sticks
  4. 1 cup sweet corn (blanched)
  5. 3-4 chopped red chillies (optional)
  6. 1 large red onion, thinly sliced
  7. 1 cup shredded red cabbage
  8. Ingredients for Brine:
  9. 250 ml white wine vinegar
  10. 250 ml water
  11. 1 tablespoon powdered sugar
  12. Juice of 1 medium-sized lemon
  13. Salt to taste


  1. Layer the salad ingredients evenly in 3 mason jars (500 ml each) starting with red cabbage then following by cucumbers, red chillies, sweetcorn, carrots and finishing with onions.
  2. Mix the brine ingredients in a large bowl. Pour this brine over the veggies, equally into the 3 jars. Press the top layer of veggies with a spoon so that the veggies are nicely dipped in the brine right up to the top layer.
  3. Store in a refrigerator. When ready to eat, mix the veggies together with a fork and enjoy!

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