Curried Vegetable Pickle

Curried Vegetable Pickle

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A crunchy, tangy vegetable pickle that uses a wonderful selection of fresh veggies!

  • Recipe servesMakes about 1kg of pickle
  • Preparation time25 minutes
  • Cooking time20 minutes


  • 1 cauliflower, chopped
  • 1 broccoli, chopped
  • 1 onion, cut in quarters
  • 1 red pepper, sliced
  • 2 carrots, peeled and sliced
  • 1 punnet baby corn
  • 6 Robertsons Bay Leaves
  • 1 green chilli, deseeded and sliced
  • 1 clove garlic, sliced
  • 15ml Rajah Hot Curry Powder
  • 1 bottle KNORR French Vinaigrette Salad Dressing
  • 30ml Dijon mustard
  • 30 whole black peppercorns
  • 10ml brown sugar


  • Place all the ingredients except the brown sugar into a pot with the KNORR French Vinaigrette Salad Dressing and bring to the boil
  • Reduce the heat and allow to simmer for 10 minutes until the vegetables are cooked but still crunchy
  • Add the brown sugar and mix well
  • Allow to cool before storing in a sterilised, airtight container in the fridge