Vanilla pickled vegetables

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Infused over a month (or more!) with gentle spicing from vanilla, ginger and peppercorns, Marcus Wareing turns crunchy vegetables, such as radishes, carrots and cucumber, into a beautifully colourful pickle that is a delicious addition to salads, topping for burgers or accompaniment to cold meats and cheese.

First published in 2015





  • 2L Kilner jar


Peel the baby carrots and discard the tops. Slice the courgettes into 1cm batons. Scrub the radishes and remove the tops
Halve the cucumber, remove its seeds and slice into 1cm batons. Cut the cauliflower into small florets. Wash the mangetout. Peel the ginger and slice in half
Layer the vegetables into a clean, sterilised glass jar, alternating them to provide colour
Place a saucepan over a medium heat and add the vinegar, sugar, salt, ginger and peppercorns
Add the vanilla pods with the seeds scraped out into the pan - you can use 2 teaspoons of vanilla essence if no pods are available
  • 2 vanilla pods
Boil the liquid for 10 minutes, then remove from the heat. Allow to cool slightly before pouring the liquid and spices - including the vanilla pods and seeds - into the jar and seal immediately
Leave to pickle for 4 weeks before using and refrigerate after opening
First published in 2015

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

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