How To Make Pickled Vegetables
How to Make Pickled Vegetables: A Delicious and Easy Recipe
Pickled vegetables are a great way to add flavor and texture to your meals. Whether you’re looking for a healthy snack or a tasty side dish, this recipe is perfect for you. In this post, I’ll show you how to make pickled vegetables at home. I’m using cauliflower, carrots, red bell peppers, yellow bell peppers and orange bell peppers, and onions.
THIS POST MAY CONTAIN AFFILIATE LINKS, I MAY EARN A COMMISSION. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
Personally, I love to always have a jar of pickled vegetables in my fridge. They’re so versatile and can be used in so many different ways. No need for dip with these flavorful veggies! They are a great addition to a charcuterie board and delicious on your favorite sandwiches!
Ingredients & Instructions
Ingredients:
- 1 head of cauliflower, broken into florets
- 1 red onion or shallot, sliced
- 4-6 large carrots, cut into strips or coins
- 2-3 red, orange, or yellow peppers, sliced
- 4 garlic cloves, minced
- 4 sprigs fresh thyme
Quick Pickling Brine:
- 4 cups water
- 2 cups white vinegar
- 1/2 cup sugar
- 1 Tbsp salt
Instructions:
- Clean and prepare all vegetables. Cut cauliflower into florets, slice onions or shallots, cut carrots into strips or coins, and slice peppers.
- In a large saucepan, bring 4 cups of water, 2 cups of white vinegar, 1/2 cup of sugar, and salt to a boil. Stir until the sugar and salt have dissolved.
- Place the prepared vegetables, minced garlic, and fresh thyme sprigs in a clean, 1-gallon jar.
- Pour the boiling pickling brine over the vegetables in the jar, making sure to cover them completely.
- Allow the jar to cool to room temperature before sealing with a lid.
- Place the jar in the refrigerator and let it sit for at least 24 hours before eating. The longer the vegetables sit in the pickling brine, the more flavorful they will become.
This recipe is for a one-gallon mason jar, I love this jar from amazon for pickling vegetables, but you can easily make smaller batches in smaller jars. You can also experiment with different fresh herbs and spices to add more flavor. Some great options include bay leaves, dill seed, peppercorns, red pepper flakes, sprigs of fresh dill or rosemary and mustard seed.
If you don’t have white vinegar on hand, you can also use apple cider vinegar, white wine vinegar, red wine vinegar or rice vinegar. Just keep in mind that the flavor of the pickled vegetables will be slightly different.
What Other Vegetables Can I Use?
There are a variety of vegetables that are great for quick pickled vegetables. Some popular options include english cucumbers, pearl onions, beets, jalapenos, green beans. You can also experiment with other vegetables like radishes, turnips, and even Brussels sprouts. The key is to choose a type of vegetables that have a firm texture and can hold up well in the pickling liquid.
How Long Will My Pickled Vegetables Keep?
When it comes to storage, pickled vegetables can last for up to a month in the fridge. However, they’re so delicious that they’re unlikely to last that long! You can serve them as a side dish, on top of salads, or even as a snack. They’re also a great addition to sandwiches and burgers.
Pickled vegetables are easy to make, delicious, and a great way to add some variety to your meals. So, give this recipe a try and let me know what you think!
Roasted Cauliflower and Carrots
APPAREL FOR THE FOODIE & GRILLER
How To Make Pickled Vegetables
Ingredients
- 1 head cauliflower broken into florets
- 1 red onion or shallots sliced
- 4-6 large carrots cut into strips or coins
- 2-3 red orange, or yellow peppers, sliced
- 4 garlic cloves minced
- 4 sprigs fresh thyme
Brine
- 4 cups water
- 2 cups white vinegar
- 1/2 cup sugar
- 1 Tbsp salt
Instructions
- Clean and prepare all vegetables. Cut cauliflower into florets, slice onions or shallots, cut carrots into strips or coins, and slice peppers.
- In a large pot, bring 4 cups of water, 2 cups of white vinegar, 1/2 cup of sugar, and salt to a boil. Stir until the sugar and salt have dissolved.
- Place the prepared vegetables, minced garlic, and fresh thyme sprigs in a clean, 1-gallon jar.
- Pour the boiling pickling brine over the vegetables in the jar, making sure to cover them completely.
- Allow the jar to cool to room temperature before sealing with a lid.
- Place the jar in the refrigerator and let it sit for at least 24 hours before eating. The longer the vegetables sit in the pickling brine, the more flavorful they will become.