Pickled Root Vegetables

Every weekend, just before I put together my shopping list, I clear the fridge of all the ‘leftovers’ from the previous week – fruits, vegetables and cheeses that we did not eat become an inspiration for new recipes.

This is how this recipe was burn, with a pile full of ‘leftover’ root vegetables. These colourful beauties quickly became a jar of pickles. Spicy, golden pickles that are great accompanying any dish, and especially great with a good sandwich.

Beware – they are addictive!


1/2 kilogram root vegetables
I used carrot, swede, celery root & celery leaves, however any veggie would do fine.
1 cup (200 ml) hot water
1 1/2 tbsp fine salt
1/4 tsp turmeric
1/4 tsp coriander seeds
1 tsp caster sugar
Small lemon, sliced
1 small Chilli, de-veined & sliced


Sterilise a sealed jar with boiling water. Set aside.

Cut the veggies to sticks. Slice the chilli and the lemon.

Add the spices, salt & sugar into the hot water, mix well.

line the jar with a couple of the lemon slices add the veggies on top and pour the hot water-spices mixture on the veggies & chilli.

Top the veggies with couple more slices of lemon before tightly sealing the jar.

Leave sealed in the jar for 10-14 days before serve.


For longer lasting pickles avoid touching the veggies with your hands.

For a ‘zingier’ flavour, replace the turmeric with 1/4 cup lemon juice.