Pickled Vegetables
(4.0)
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A versatile pickling recipe that can be applied to any vegetables you have on hand, enhancing their flavors and preserving them for longer enjoyment.
00:30:00 total
Serves 8
medium
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Ingredients
- broccoli - 150g
- cauliflower - 300g
- red peppers - 2
- green peppers - 2
- carrots - 2
- salt - to taste (for boiling vegetables)
- apple cider vinegar - 390g
- granulated sugar - 100g
- salt - 25g (for pickle brine)
- garlic cloves - 4
- bay leaves - 2
- water - 400g
- peppercorns - 10
- olive oil - to taste (for serving)
Instructions
- Prepare the Vegetables: Bring a pot of water to a boil and add a little salt. Blanch the broccoli and cauliflower first, followed by the red and green peppers cut into pieces, and finally the carrots cut into rings. Remove and set aside.
- Make the Pickle Brine: In a separate pot, combine the apple cider vinegar, sugar, salt, bay leaves, garlic cloves, water, and peppercorns. Bring to a boil.
- Combine Vegetables and Brine: Add the blanched vegetables to the boiling brine. Wait for the mixture to start boiling again.
- Sterilize Jars: Place jars in the oven at 100 degrees Celsius for about 10-15 minutes to sterilize.
- Jar the Pickles: Transfer the hot vegetable and brine mixture into the sterilized jars. Seal the jars and turn upside down to cool.
- Serve: Once cooled, the pickled vegetables are ready to be served. Add a little olive oil to taste.
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