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Salt Block Pickles
Pickled vegetables made on a Himalayan salt block
Ingredients
- 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
Instructions
- 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.
Notes
Gluten Free, Vegetarian
Salt block pickles will keep for 1 week in the fridge.
Serve them just like any other pickles
Nutrition
Calories: 73kcalCarbohydrates: 16gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 9mgPotassium: 496mgFiber: 5gSugar: 11gVitamin A: 1057IUVitamin C: 50mgCalcium: 36mgIron: 1mg
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