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How to Make Quick Pickled Vegetables

Author: Chloe | Boxwood Ave.

Ingredients

  • Spices:
  • 1 tsp coriander seeds
  • 1 tsp black or brown mustard seeds
  • 1/2 tsp cumin seeds
  • 1 tsp. black peppercorns
  • 1/2 tsp. ground turmeric
  • 1/4 tsp. crushed red pepper flakes
  • The Brine:
  • 2 cups cider vinegar
  • 1/2 cup sugar
  • 2 Tbs. kosher salt
  • The vegetables:
  • 5 medium garlic cloves lightly crushed and peeled
  • 3 slices fresh ginger about 1/4" thick
  • 1/2 of one small yellow onion thinly sliced lengthwise
  • 1/2 of a head of cauliflower peeled and sliced 1/2" thick on the diagonal (about 2 cups)
  • 1/2 of one red bell pepper cut into large dice (about 1 cup)

Instructions

  • PREPARE THE BRINE: Put the coriander, mustard, and cumin seeds in a small sauce pan. Toast the spices over medium heat, swirling the pan occasionally, until fragrant and slightly darkened, about two minutes.
  • Add the vinegar, garlic, ginger, onion, sugar, salt, peppercorns, turmeric, red pepper flakes, and 1 cup of water to the toasted spices. Bring to a boil.

PREPARE THE PICKLES:

  • If you have not cut the vegetables yet, do so as the brine comes to a boil. Sterilize jars, and thoroughly dry!
  • Divide the vegetables into the sterilized glass jars leaving 1/4″ head space. You can arrange the vegetables in an attractive manner if you plan on giving these as gifts!
  • Once the brine is ready, pour the hot liquid over the vegetables. Let cool to room temperature and then cover and refrigerate. The vegetables will be ready after about two days and will last upwards a month, after 14 days the vegetables may start to become a bit mushy.

Notes

*Note: the head space isn’t completely necessary, but you must make sure the vegetables are completely submerged in the brine!