Crunchy Coleslaw Pickle Recipe


Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelMedium
Health IndexAverageCuisine
VegetarianMain Ingredient
Interest Group


 Celery sticks1 Pound, thinly sliced
 Onions1 Pound, thinly sliced
 Cauliflower florets8 Ounce
 Pears2 , peeled
 Granulated sugar1 Pound
 Salt30 Milliliter
 Mustard seeds10 Milliliter
 Mace5 Milliliter, crushed
 Turmeric10 Milliliter
 Cumin seeds5 Milliliter, crushed
 Dry white wine450 Milliliter
 White vinegar300 Milliliter

Nutrition Facts

Serving size: Complete recipe

Calories 2734 Calories from Fat 71

% Daily Value*

Total Fat 8 g12.9%

Saturated Fat 1.4 g7.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 12118.7 mg504.9%

Total Carbohydrates 596 g198.7%

Dietary Fiber 35.1 g140.2%

Sugars 521 g

Protein 19 g37.1%

Vitamin A 45.1% Vitamin C 283%

Calcium 54.4% Iron 77.1%

*Based on a 2000 Calorie diet


1. Put the prepared sliced celery, onions, cauliflower and pears into a large bowl and cover with boiling water. Leave to stand for 10 minutes, drain well in a colander then pat dry between 2 layers of absorbent kitchen paper.
2. Spoon the blanched and dried vegetables into six 225 g (8 oz) sterilized pots or jars and keep aside while preparing the syrup.
3. Put the remaining ingredients in a deep, heatproof bowl. Stir well and cover J of the top with cling film. Microwave on HIGH for 7 minutes, stirring twice. Uncover the bowl and microwave, uncovered, on HIGH for a further 7 minutes.
4. Pour the boiling syrup into the sterilized pots or jars until the vegetables are covered. Cover each pot or jar with a waxed disc, seal with cellophane and secure with a rubber band.