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How to Make Primörer, Swedish Preserved Vegetables - HelloVeggie.co

Preserved new-season vegetables (Primörer)

Published with permission from Smorgasbord: Deliciously Simple Modern Scandinavian Recipes By Peter’s Yard with Signe Johansen , Kyle Books. Photography by Ali Allen (p26-2)

Course Appetizer, Side Dish
Cuisine scandinavian, swedish
Keyword pickle
Servings 1 large jar


  • 6 baby carrots cleaned and quartered lengthways
  • 6 baby daikon/mooli cleaned and quartered lengthways (or 100g (3½oz) regular daikon, sliced)
  • 6 radishes thinly sliced
  • 3 spring onions sliced into 2cm (¾ inch) long batons
  • 100 g 3½oz cauliflower, broken into very small florets
  • 300 ml ½ pint white wine vinegar
  • 150 g 5½oz caster sugar
  • 2 tsp fennel seeds
  • 10 white peppercorns
  • pinch of chilli flakes optional


  1. Prepare all the vegetables. Pour the white wine vinegar into a medium-sized pan and add the sugar, spices and ½ teaspoon of salt. Bring to the boil and simmer until the sugar has dissolved. 

  2. Tip in the carrots and daikon and cook in the vinegar for 2 minutes. Remove the pan from the heat and add the remaining vegetables and leave for 5 minutes before transferring to a large sterilized jar. 

  3. Cool, then seal and store in the fridge where the pickles will keep for up to a week.