Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Asparagus
    • Avocado
    • Beetroot
    • Berries
    • Cheese
    • Chicken
    • Mielies
    • Potatoes
    • Spinach
    • View all
  • Dishes
    • Chakalaka
    • Braai
    • Fridge desserts
    • Mediterranean
    • Sandwiches
    • Plant-based
    • Potjies
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • WCellar
  • Login
  • Contact Us
  • Newsletter sign up
Editor’s picks
Herby slow-cooked lamb shoulder with preserved lemon
Easter recipes

Herby slow-cooked lamb shoulder with preserved lemon

3–4 hours
Cornflake marshmallow treats
Snack recipes

Cornflake marshmallow treats

10 minutes
Fried cauliflower
Cauliflower recipes

Fried cauliflower

10 minutes per batch
  • Home
  • Recipes
  • Vegetarian
Fiery avocado salad
Avocado recipes

Fiery avocado salad

Mediterranean pasta
Mediterranean

Mediterranean pasta

Creamy potato bake

Creamy potato bake

20 minutes
Beans recipes

Saucy Thai beans

15 minutes
Carrot recipes

Spice carrot soup

Cinzano-soaked watermelon
Watermelon recipes

Cinzano-soaked watermelon

Pickled cucumber salsa

Pickled cucumber salsa

Two-cheese open pie with grilled tomatoes

Two-cheese open pie with grilled tomatoes

Chilled asparagus summer soup
Asparagus recipes

Chilled asparagus summer soup

Gorgonzola plate

Gorgonzola plate

Corn fritters with mango-and-black bean salsa served with Mexicola
Corn recipes

Corn fritters with mango-and-black bean salsa served with Mexicola

15 minutes
Handmade nachos and pickled vegetables
Mexican recipes

Handmade nachos and pickled vegetables

15 minutes
Load more
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2026 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Handmade nachos and pickled vegetables

By Abigail Donnelly
6
Easy
30 minutes
15 minutes

Ingredients

  • 3 bay leaves
  • 2 chillies
  • 1 t mustard seeds
  • 6 juniper berries
  • 6 cloves garlic
  • ¼ cup brown sugar
  • 1 cup apple cider vinegar
  • 1 small cauliflower, broken into florets
  • 3 baby brinjals, halved
  • 3 baby marrows, cut into quarters
  • 2 carrots, cut into chunks
  • 6 wholegrain tortillas
  • Sunflower oil, for frying
  • Sour cream, for serving

Method

Place the spices, garlic, sugar and vinegar into a pan. Bring to the boil and add the vegetables.
Cook for 5 minutes. Cool and refrigerate until ready to serve.
Cut the tortillas into wedges. Heat the oil over a medium heat and fry the tortillas until golden brown.
Drain on paper towel. To serve, pile up the tortillas and top with the pickled vegetables and sour cream.