Russian rolls with chilli & carrot pickle


This spicy, crunchy carrot pickle-topped Russian roll is packed with enough flavour to knock your family’s socks off! 


Russian rolls

6 Eskort Footlong Russians 

125ml (½c) creamy mayonnaise

45ml (3T) tahini

6 hot dog rolls

125ml (½c) spring onions, chopped

15ml (1T) olive oil

Chilli & carrot pickle

250ml (1c) water

45ml (3T) vinegar 

250ml (1c) sugar 

3 large carrots, peeled and thinly sliced into ribbons

2 red chillies, chopped 

60ml (¼c) fresh ginger, chopped 

1 stick cinnamon or 5ml (1t) ground cinnamon


Russian rolls 

  • In a small bowl, combine the tahini and mayonnaise.
  • Slice the rolls open lengthwise, spread with the tahini mayo and sprinkle over the chopped spring onions. 
  • Heat the olive in a pan over moderate heat and fry the Russians until brown.
  • Place the fried Russians in the rolls.

Preparing the pickle jar  

  • Wash the jar and lid in warm, soapy water then rinse.
  • In a deep saucepan, place the jar right-side up without the lid and submerge in warm water, ending about 2cm above the top of the jar.
  • Bring the water to a rolling boil and boil for 10 minutes.
  • Remove the sterilised jar from the water (with a jar lifter or tongs) for immediate use or store in the water for up to an hour until needed.


  • The jar must be hot in order to withstand the temperature of the hot pickle or it will break.

Chilli & carrot pickle   

  • In a deep pot over low heat, add the water, vinegar and sugar.
  • Stir until the sugar dissolves, then add the rest of the ingredients.
  • Increase the temperature and boil for 10 minutes, watching the pot to ensure it doesn’t boil over.
  • Remove the pickle to a hot, sterilised jar and close with a lid.
  • Allow to cool and refrigerate (can be stored in the fridge for up to 2 months). 

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