On TV Tonight

  • 21:00 - MasterChef - MasterChef
  • 22:00 - River Cottage Road Trip - River Cottage Road Trip
  • 23:00 - Rick Stein's Memoirs of a Seafood Chef - Rick Stein's Memoirs of A Seafood Chef

This recipe is classed as easy

Rating 3.17 / 5 (53 votes)

Prep time:
30 min, plus overnight brining
Cook time:
20 min

Galton Blackiston makes a spiced vegetable pickle that is perfect with English cheeses, cold cuts or pate


1. For the vegetables: trim and dice all the vegetables into small cubes (the onions can either be left whole or cut into halves or quartered).

2. Pour the water into a large bowl and stir in the salt. Put all the vegetables into the salted water and leave to soak overnight.

3. The next morning wash the vegetables in plenty of cold running water, drain well and then place into a large bowl.

4. For the pickling vinegar: put all the ingredients into a saucepan over a low heat. Stir until the sugar dissolves then bring to the boil and simmer gently for a few minutes. Set aside to cool and then strain.

5. To finish: put the chilli, cornflour, tumeric and Dijon mustard into a bowl and mix to a runny paste with about 150ml of the pickling vinegar.

6. Bring the remainder of the pickling vinegar back to the boil in a clean saucepan over a moderate heat and then stir in the paste mixture. Cook for 2-3 minutes stirring continuously until it thickens.

7. Pour the hot mixture over the vegetables and mix thoroughly. Leave to cool completely, then store in sterilised jam jars.


For the vegetables

For the pickling vinegar

  • 600 ml white wine vinegar
  • 1 tbsp red chillies, diced
  • 250 g caster sugar
  • 50 g freshly grated horseradish, or horseradish sauce
  • 3 sprigs thyme
  • 1 bay leaf

To finish

  • 1 large red chilli, finely chopped
  • 40 g cornflour
  • 1 tbsp turmeric
  • 75 g Dijon mustard

Tips and suggestions

A great accompaniment to Galton's Morston smoked kipper pate

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


Just made six jars, looks and already tastes (chef's treat) fantastic. Now should I wait, two weeks or four before the true taste test?

Billyl43 Billyl43  Posted 26 Nov 2012 11:44 PM

This recipe is even better than the recipe my mother used over 50 years ago. FANTASTIC.

joan hopkins joan hopkins  Posted 05 Feb 2010 1:26 PM