Pickled vegetables are easy to make using cauliflower, peppers, fennel, onions, garlic and carrots. Put any veggies in a simple vinegar and oil brine. This post contains affiliate links.
How many times has this happened to you? You buy vegetables for a recipe and don’t end up using all of it? For me, there is always a couple cauliflower florets left over after making my Cauliflower soup.
More often than not, my recipes call for using only half of a bell pepper like my vegan pot pie recipe. What to do with the other half?
Last week for thanksgiving, I made glazed baby carrots and didn’t end up using all of the carrots. I find it incredibly funny that I didn’t use 4 baby carrots.
All of these veggies add up and I would just end up putting them into curry recipes or make side dishes out of them. This time, I wanted to do something different!
I figured that pickling the veggies would be a delicious way to use them and they would come in handy for other recipes. I see myself putting them on sandwiches, burgers, pasta and even as pizza toppings.
The best part of this recipe is that you can add any kind of veggies using my liquid recipe as the base. Have artichokes lying around? Or green beans from a casserole recipe? Throw them into your version of pickled vegetables.
What kind of veggies will you be using for your recipe?
1) In a non-reactive pan, add 1 cup of distilled white vinegar
2) Add 1 cup of water
3) Add 1/4 cup of sea salt
4) Add 1 cup of sugar
5) Bring it to a boil on medium heat and then turn off the heat. Make sure you stir it with a non-reactive spoon
6) Add 1 Tbsp of yellow mustard seeds, 1 Tbsp of whole peppercorns, 1 Tbsp of red pepper flakes and 3 sprigs of dill. Set it aside to cool to room temperature
6) While the liquid is on the stove, prepare the veggies. I used 5 cauliflower florets (cut into smaller pieces), 1/2 of a green bell pepper cut into long strips, 3 baby carrots cut into long strips, 4 pearl onions cut into halves, 1/2 of a fennel bulb cut into long strips, 4 cloves of garlic cut into halves and 3 thin rounds of ginger). Place them in a tall mason jar
7) When the liquid has cooled, slowly pour it over the veggies in the mason jar. Top the jar with about 1/2 cup of vegetable oil.
8) Seal it and shake it well. Set it aside for about 24 hours and then refrigerate it. It will last for about 6 months in the fridge.