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Quick Pickled Vegetables
Perfect for keeping in your fridge at all times, pickled vegetables are great for bringing a tangy dimension to sandwiches and salads, balancing out the flavors of richer meals like steaks and burgers, and an excellent and unexpected compliment to any cheese or charcuterie board.
Let them soak in the brine for at least a day, and marvel at how quickly they come together after.
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How to Make It
Ingredients
- 1 cup white or red pearl onions, top and bottom ends lightly trimmed
- 3 small, thin carrots, peeled, halved lengthwise, and cut crosswise in half on the bias
- 2 cups small purple or green cauliflower florets
- 1 ½ cup good-quality apple cider vinegar
- 1 cup granulated sugar
- ½ cup water
- 2 bay leaves
- 1 ½ tsp kosher salt
- 1 ½ tsp brown mustard seeds
- 1 small dried whole red chili
Instructions
- Boil a medium pot of water.
- Lightly score root ends of onions with an x. Add to water and cook just until tender, about 4 to 5 minutes. Drain and rinse under cold water, then slip off and discard skins.
- Pack onions into a 1-L heatproof jar along with carrots and cauliflower. Set aside.
- Bring vinegar, sugar, water, bay, salt, mustard, and chili to a full boil in a medium saucepan. Remove from heat then carefully scoop out bay leaves and chili then transfer to jar along with vegetables. Pour over brine and seal jar. Refrigerate for at least 1 day before serving.
How to Store It
Pickles will keep, refrigerated, for up to 5 days.
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