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.
The pickling process has proven to be a lot of fun. I want to try more home made pickling. I am definitely trying tomatoes next.
This relish recipe by Debra Clark is also a great way to preserve tomatoes. I have a whole bunch of tomatoes that need to be preserved before the cold weather begins.
How do you preserve leftover veggies like tomatoes, cauliflower and carrots?
Pickled Vegetables Using Leftover Veggies
For the Liquid
For the Veggies
- 5 cauliflower florets cut into smaller pieces
- 1/2 green bell pepper cut into long strips
- 3 baby carrots cut into long strips
- 4 pearl onions cut into halves
- 1/2 fennel bulb cut into long strips
- 4 cloves garlic cut into halves
- 3 ginger cut into thin rounds
In a non-reactive pan, add 1 cup of distilled white vinegar
- Add 1 cup of water
- Add 1 Tbsp of sea salt
- Add 1 cup of sugar
- Bring it to a boil on medium heat and then turn off the heat.
Add yellow mustard seeds, peppercorns, red pepper flakes and dill
Set it aside to cool to room temperature
Place the remaining veggies in a 1 quart (32oz) wide mouth mason jar
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.
Seal it and shake it well. Set it aside for about 24 hours
Refrigerate it and it will last for about 6 months in the fridge.