The holidays will be here soon and pickled veggies will add just the right touch when entertaining.
Just about any vegetable — and some fruits — can be pickled. All you need is vinegar, water, sugar, salt and some dry seasonings and herbs.
Don’t be afraid to get creative! Even unusual veggie choices — like Brussels sprouts, green beans, fennel, pearl onions and okra — are surprisingly good pickled.
Pickled mixed vegetables are a great accompaniment to a cheeseboard. You can enjoy them as an appetizer, a light snack or as a side to an entrée. But if you’re looking for different ways to use them, here are some suggestions:
In a Bloody Mary
As a bed for grilled fish
For an omelet
On a sandwich
In a salad
What is your favorite way to serve pickles and relish?
This pickle recipe is easy to make and doesn’t require canning equipment. I prefer to use firm vegetables for pickling.
Pickled Mixed Vegetables
To Make 2 Quarts:
Cauliflower, cut into florets
Bell Pepper (all colors), cut into chunks
Carrots, cut into diagonal slices
Celery, cut into diagonal slices
Fennel, cut into small chunks
Green Beans, trimmed but left whole
Radishes, cut into thick slices
Fresh raw vegetables from the list above to fill 2 quart size mason jars (about 6-7 cups). For this batch, I used carrots, cauliflower, fennel, green beans and celery.
4 cups vinegar (White Distilled or Apple Cider)
1 cup water
6 tablespoons sugar
6 tablespoons Kosher salt
3 tablespoons mustard seed
1 1/2 teaspoons black peppercorns
1 tablespoon coriander seeds
6 cloves garlic, sliced thickly
Prep the vegetables.
Bring the water, vinegar, salt and sugar to a boil in a small pot.
Divide the garlic and whole spices among the jars and then add the vegetables, packing them in. Leave about an inch of space at the top of the jar.
Using a funnel, carefully pour the hot liquid into the jars, making sure to submerge all the vegetables, pressing down on them with the end of a wooden spoon.
You may be able to add a few more veggies at this point, just make sure the liquid completely covers the vegetables by at least a half-inch.
Cover and turn the jars over on the counter covered with a kitchen towel for about 30 minutes to seal the lids. Turn the jars upright and let sit on the counter to cool for an hour or two.
Place the jars in the refrigerator. These will taste good after 6-8 hours, but much better after a couple of days. Keeps for several months.