Pickled Mangelwurzel Recipe (Quick Pickle)

This Quick Pickled Mangelwurzel recipe makes crisp, tangy pickles ready in just 48 hours. Packed raw into jars and infused with vinegar, mustard seeds, and spices, these vibrant roots add zing to cheese boards, charcuterie, or sandwiches. An easy small-batch pickle recipe that makes two jars, it’s the perfect way to enjoy the earthy sweetness of mangelwurzel with a sharp, refreshing twist.

Mangelwurzel might not be the first thing you think of when it comes to pickles, but oh my, it should be. Quick-pickled, these colourful roots turn crisp, tangy and wonderfully moreish. They bring a zingy crunch to sandwiches, cheese boards and salads, and they’re ridiculously easy to make. Honestly, once you’ve got a jar of these in the fridge, you’ll wonder how your ploughman’s ever coped without them.

Makes 2 jars

Ingredients:

500g mangelwurzel, peeled and cut into matchsticks
250ml white wine vinegar
250ml water
2 tbsp sugar
1 tbsp salt
1 tsp mustard seeds
1 tsp black peppercorns
1 bay leaf

Method:

Pack raw mangelwurzel sticks tightly into sterilised jars.
In a pan, combine vinegar, water, sugar, salt, mustard seeds, peppercorns, and bay leaf. Bring to the boil and simmer 5 minutes.
Pour hot liquid over the mangelwurzel in jars, ensuring they are fully covered.
Seal, cool, and refrigerate. Ready in 48 hours.

Serving suggestion:

Great with cheese boards, charcuterie, or in a ploughman’s sandwich.

Meet the author

Nelly

Nelly works in the She Grows Veg marketing department and is an incredible cook! She's learning how to grow veg fast in her very own container garden. Her favourites so far are the Dwarf Sunflower called 'Sunspot' and our Dwarf Pea called 'Tom Thumb'.