This pickled vegetables recipe celebrates the first vegetables of spring, known in Swedish as ‘primorer’. As a collection of colours and flavours, this pickle makes a cheering addition to any Smörgåsbord table.
This recipe is taken from ours and Signe Johansen’s cookbook Smörgåsbord
Makes 1 large jar
6 baby carrots, cleaned and quartered lengthways
6 baby daikon/mooli, cleaned and quartered lengthways (or 100g regular daikon, sliced)
3 spring onions, sliced into 2cm long batons
6 radishes, thinly sliced
100g cauliflower, broken into very small florets
300ml white wine vinegar
150g caster sugar
2 tsp fennel seeds
10 white peppercorns
pinch of chilli flakes (optional)
Prepare all the vegetables.
Pour the white wine vinegar into a medium-sized pan and add the sugar, spices and 1/2 teaspoon of salt.
Bring to the boil and simmer until the sugar has dissolved.
Tip in the carrots and daikon and cook in the vinegar for 2 minutes.
Remove the pan from the heat and add the remaining vegetables and leaved for 5 minutes before transferring to a large sterilized jar.
Cool, then seal and store in the fridge, where the pickles will keep for up to a week.