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    Heston's pickled vegetables

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    Heston's pickled vegetables

    ‘Pickling is easy to do and produces fantastic results. This mix of vegetables – with sharpness, fragrance and crunch – is ideal alongside salmon, mackerel or barbecued meats.’

    Heston Blumenthal

    • Vegetarian

    Serves: 4-6


    1 orange, zest removed with a vegetable peeler, and juice
    120g red onion, finely sliced
    80g fennel bulb, finely sliced
    50g white cabbage, finely sliced
    60g jalapeños, finely sliced
    150g white wine vinegar
    50g sherry vinegar
    100g soft brown sugar
    14g coriander seeds
    9g fennel seeds
    ¾ tsp caraway seeds


    1. Combine the orange juice with the sliced vegetables and jalapeños in a bowl and set aside.

    2. Meanwhile, pour 200g cold water into a pan with both vinegars, sugar, coriander seeds, fennel seeds and caraway seeds with the strips of orange zest. Bring to the boil then remove from the heat and pour over the sliced vegetables and allow this to cool and stand to pickle for a minimum of 4 hours.

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