Make this recipe for pickled vegetables with salted yogurt, then also check out our pickled vegetable salad with Parma ham and whipped feta.


  • 40g fine sea salt
  • 2 carrots,   scrubbed 
  • 4 small turnips, scrubbed and quartered
  • ½ small cauliflower, broken into florets 
  • 2 beetroot, scrubbed and quartered
  • to serve bread or flatbread
  • to serve (optional) borage flowers or nasturtium leaves
  • 250g good quality live full fat yogurt
  • ½ tsp fine sea salt


  • STEP 1

    Heat 1 litre water until it is warm to the touch. Add the salt, stir to dissolve and cool. Put the vegetables into a sterilised Kilner jar (or similar) and cover with the cooled salty water. Make more brine (with the same 4% ratio) if this won’t cover your vegetables. Put a lid on. Leave the vegetables somewhere warm, like your kitchen, for at least five days, to allow them to ferment.

  • STEP 2

    Release the pressure by opening the jar every day to avoid an explosion. Taste after 5 days, they should be acidic – if they’re a little bland, give them another day. Keep them in the fridge – they stop fermenting when they’re cold, and last for weeks.

  • STEP 3

    Line a sieve or colander with a clean tea towel. Mix the yogurt with the salt and scrape it into the towel. Tie the towel tightly around the yogurt with a strong elastic band. Leave overnight, somewhere cool, to strain and develop flavour.

  • STEP 4

    To serve, spoon some of the salted yogurt onto a plate, thinly slice the pickles and carefully put them on top. Decorate with the flowers and the leaves. Serve with bread or warm flatbread.

Why not grow your own nasturtiums for this recipe? Our friends over at have written a handy guide to growing nasturtiums here (both the nasturtium leaves and flowers are edible).

nasturtium flowers
Image credit: Getty

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