Quick Pickled Veggies

 

When the fridge is bursting at the seams with all the beautiful CSA vegetables, it’s the best time to make a quick batch of pickle veggies. It’s a great way to use up all the bits and bobs, preserve what might have ended up in the green bin, and reduce food waste.

What I love about this recipe is that you can really use almost any vegetable you enjoy. My personal favourites are cucumbers, radishes and red onions. Red onions also give that gorgeous pink hue to the pickle jar. Have fun experimenting with the aromatics and spices as well!

Ways to enjoy your pickled veggies:

  • Straight out of the jar

  • Charcuterie boards

  • Tacos

  • Burgers

  • Hot dogs

  • Salads

  • Sandwiches

  • Deviled eggs

  • Pizza

Pickled Veggies

  • ~1½ cups sliced vegetables such as red onions, garlic scapes, cucumber, radishes, carrots, cauliflower, beans, beets and jalapenos

  • 1 cup white vinegar

  • 1 cup water

  • 1 tbsp honey or sugar

  • 1 tbsp kosher salt

  • 1-2 garlic cloves

  • 1½ tsp of aromatics and spices. This is where you can start to experiment with what you like or buy a premade mix from the store. Think fresh dill or dill seeds, mustard seeds, coriander seeds, peppercorns, whole cloves, allspice and chilli flakes. I like to use a mix of dill, coriander seeds, mustard seeds and a few peppercorns.

Add veggies and aromatics of choice to a glass jar. In a small saucepan, heat vinegar, water, honey/sugar and salt until it starts to boil and the sugar/salt is dissolved. Be careful not to overboil the liquid. Pour over veggies, making sure to completely submerge them. Allow to cool on the counter before refrigerating. Chill for at least four hours before enjoying. These will keep up to 2-3 weeks in the fridge. Make the garlic confit ahead of time by combining all ingredients in a small to medium saucepan and simmer on low heat, for approximately 30 minutes to an hour, until garlic is tender. You can store what you don’t use in the refrigerator for months to come and add amazing flavour to your favourite dishes.

 
Vegetables, PantryJessica MusslewhiteVegetables, pickles, cucumbers, radish, red onionComment