Homemade Pickled Vegetables
Pickled vegetables make a great accompaniment to any meal. It’s love at first bite with these!
Start with fresh crunchy vegetables, put them in a jar with a few other ingredients and two days later the magic happens! Wonderful as a snack, or as a sandwich or salad topping, or even just as a veggie side dish. You can eat these whenever you like, who says you have to wait for mealtime? I couldn’t stop snacking on these, they were so good.
The best part is how easy they were to prepare and even though it may look like a large quantity, it gets eaten quickly. Make sure you select good looking vegetables that will keep their shape and color.
My favorite is the cauliflower. I love its incredible crunch and tangy flavor.
It’s important to eat your veggies, right? So go on, make these pickled vegetables, you won’t regret it
Half a head of cauliflower
Half a head of cabbage
3-4 stalks of celery leaves
3 celery stalks
10 cloves of garlic
4.5 cups water
4.5 tsp salt
1.5 cups 5% white vinegar
3/4 cups sugar (you can also use less)
1. Rinse the jars with boiling water before you start.
2. Chop the cauliflower into small florets and place in a bowl. Cover with water and add 1 Tbsp of vinegar. Leave to sit for around 15 minutes.
3. Peel and cut the carrots into sticks or slices, wash and clean the peppers and cut into strips, chop the celery leaves and cut the stalks into smaller sticks. Leave the garlic whole or if you prefer, cut into slices.
4. Pack the jar snugly with the vegetables.
5. Heat all the pickling liquid ingredients in a pot and bring to a boil until the sugar and salt are completely dissolved. Pour the liquid into the jar until the very top. The vegetables should be completely submerged in the liquid. Tightly close the lid of the jar.
6. It’s best to pickle the vegetables for at least two days before eating them but if you’re impatient you can also just wait a few hours. After a few hours on the counter, it’s best to refrigerate.
Good to know…
The garlic changes color to green / blue and that’s fine. If it bothers you, you can leave out the garlic.