Fresh Pickles with Cottage Cheese and Red Pepper Dip

A healthy nibble. Lightly pickled fresh vegetables are now very fashionable.

Makes 1 jar (400 ml)
Recipe Category

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2 t (10 ml) Ina Paarman’s Green Onion Seasoning
¼ cup (60 ml) sugar
¼ cup (60 ml) cider vinegar
½ t (2.5 ml) black peppercorns
½ cup (125 ml) water

4 – 5 small carrots, peeled and quartered, lengthways
4 baby cucumbers, quartered lengthways
1 – 2 red chillies

250 g tub of smooth cottage cheese
3 T (45 ml) Ina Paarman’s Roasted Red Pepper Pesto
½ t (2.5 ml) Ina Paarman’s Garlic Pepper Seasoning

Bring the pickling liquid ingredients to the boil in order to blend the flavours and dissolve the sugar, leave to cool.

Blanch the vegetables by pouring boiling water over them, leave for 5 minutes. Pour off the water.

Pack the vegetables into a clean glass jar.

Pour over cooled pickling liquid.

Refrigerate for at least 4 hours.

Serve or keep refrigerated for up to 5 days.


Cottage Cheese and Red Pepper Dip

Mix all the ingredients together and dish into a container suitable for travelling.