Quick Pickled Vegetables

A while back I posted a really great recipe for quick pickled cucumbers, one you can make and eat in the same day. And the good news is that I’ve realised you can do it with any vegetable.

This batch of mine included cauliflower, carrots, asparagus, courgettes, red onion, red cabbage and beetroot – hence the lovely colour!

Make them and pop them into the fridge. They will stay fresh and crisp for a week or two. Play with the spices. You can add chilies to make them hotter, more sugar to make them sweeter and less vinegar depending on how sharp you like. Make a few different batches and see what you like. Have fun!

Ingredients

Approximately 5-6 cups of raw crunchy vegetables
2 cups water
1 /1.5 cups vinegar (white wine, cider or rice wine)
2 tbs salt
3 tbs sugar
1 tbs whole spices for example : coriander seeds, black peppercorns, mustard seeds, fennel seeds
Fresh herbs for example: dill, thyme, bay leaves
2-3 whole garlic cloves
Chilli (optional)

Method

Begin by thoroughly washing your jar/s with soap and hot water.

Prep your vegetables. Peel, wash, and cut .

Make the pickling liquid by boiling the water, vinegar, salt and sugar. While that is heating up, pack your veggies into the jars. Add the spices and herbs then pour the hot liquid into the jars. Fill to the top covering the vegetables, leaving only about 1/2 inch at the top.

Close the jars and allow to cool for a couple of hours then put into the fridge.

They will be ready to eat about 6 hours later and increase in intensity over the next couple of days. They will keep in the fridge for 2-3 weeks.

Great as a snack, inside pita type sandwiches, alongside falafel, with tahini or even with a good juicy burger.

Let me know what you think in the comments below. It’s always good to hear from you! And share if you know someone else who would like this.

Quick Pickled Vegetables