Pickled Vegetables | Extracted from Smörgåsbord

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.


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Pickled veg