Curry-pickled vegetables on rye bread
Marie Skogström- 30 min
- 1 hour
If you like to pickle your own vegetables, give this a try. The curry adds a lovely contrast to a good loaf of bread with blue cheese. If you’d also like to make your own remoulade, just mix in mayonnaise until it reaches the right consistency. Serve with ham, chicken, or fish.
2.97/5
288 VotesHere's how:
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1
Vegetables
Bring salted water to a boil. Peel and cut the vegetables into bite-sized pieces.
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2
Boil the vegetables until tender, except for the bell pepper. Cool the vegetables in an ice-cold water bath. Once they have cooled, drain the water and let the vegetables drain thoroughly.
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3
Law
Mix the curry powder into the sugar, then place it in a saucepan along with the bay leaves, black pepper, water, and white vinegar. Boil for about 10 minutes, then thicken with potato starch until it reaches a thick, syrupy consistency. Add fresh thyme and bring to a boil. Pour the hot mixture over the vegetables and transfer to a preserving jar. Let the preserving jar sit for a week before serving. Shelf life: about 1 year in the refrigerator.
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4
Serving
Slice the bread and spread butter on it. Make sure the cheese is at room temperature, cut a slice, and place it on the bread. Top with curry-glazed vegetables and maybe a little parsley. Enjoy!
Tip! If you need a little help getting started or want to learn more, feel free to check out ourBaking School. Good luck with your baking!
Ingredients
- 1 loaf of coarse rye bread (recipe)
- butter
- 200 g blue cheese, such as Black Castello, at room temperature
- curry-pickled vegetables
Curry-pickled vegetables (2 large glass jars)
- 1 kg of vegetables, such as bell peppers, carrots, small onions, broccoli, and cauliflower
- 3 garlic cloves
- water, salted
Law
- 100 g (1 dl) vinegar spirit, 12%
- 300 (3 dl) water
- 200 g (2.2 dl) granulated sugar
- 20 g (2 tbsp) curry
- 2 tbsp pickling spices, bay leaves, and thyme (preferably fresh)
- 10 black peppercorns
- 24 g (about 2 tbsp) potato starch, mixed with a little water
Garnish
- optional: parsley
The recipe comes from
kronjast.se
