Salt Block Pickles
Pickled vegetables made on a Himalayan salt block
Grind the spices in a mortar and pestle.
In a large bowl mix the ground spices with the garllic, ginger, honey and apple cider vinegar.
Slice the vegetables into 0.5cm/1/4" slices and dip everything in the pickling mixture.
Lay out the aubergine slices on the salt block first and leave for 1 hour turning half way through.
Dry the pickled slices on kitchen paper and set aside while you do the other veggies.
Allow the courgette and pepper pieces 30 minutes and turn over half way through.
Dry on kitchen paper and mix everything together. Snip up any veggies that are too big.
Serve right away or store in an airtight container in the fridge for up to 1 week.
Gluten Free, Vegetarian
Salt block pickles will keep for 1 week in the fridge.
Serve them just like any other pickles
Calories: 73kcalCarbohydrates: 16gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 9mgPotassium: 496mgFiber: 5gSugar: 11gVitamin A: 1057IUVitamin C: 50mgCalcium: 36mgIron: 1mg
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