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salt bock pickles in salt pestle and mortar

Salt Block Pickles

Karon Grieve
Pickled vegetables made on a Himalayan salt block
5 from 2 votes
Prep Time 5 mins
Total Time 5 mins
Course savoury preserves
Cuisine British
Servings 4 people
Calories 73 kcal


  • 1 cardamom pod
  • 6 coriander seeds
  • 3 black pepper corns
  • 1 allspice berry
  • 2 cloves
  • 1 clove garlic crushed
  • 1 tsp grated ginger
  • 3 tbsp apple cider vinegar
  • 1 tbsp runny honey
  • 1 small aubergine
  • 1 courgette
  • 1 red bell pepper


  • 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
Keyword pickles, salt block
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