Here’s another example of a simple job in the kitchen that I thought would take forever. Or maybe not forever but at least a few days and certainly not the twenty minutes (well ok a little more than that) that it took for these delicious veggies to be ready. Now you probably think; what a lot of nonsense for just a bit of something on a sandwich but trust me, it is so worth it! And very simple to make.
Homemade Pickled Vegetables
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
These homemade pickled vegetables are a simple and delicious way to enhance your sandwiches and preserve the flavors of summer produce.
Ingredients
- 1 carrot, peeled and thinly sliced
- 1 cucumber, thinly sliced
- 200 gr radishes, thinly sliced
- 2 golden baby beetroots, skins rubbed and thinly sliced
- 2 tbsp sea salt flakes
- 1 cup (250 ml) white wine vinegar
- 1/2 cup (110 gr) sugar
- 1/2 cup (125ml) water
- 1 tsp mustard seeds
- 2 tsp fennel seeds (I ran out of mine so I used anisseeds instead. Worked well!)
- 1 tsp black peppercorns
- 1/2 cup flatleaf parsley, roughy chopped
- 1/2 cup dill sprigs, roughly chopped
- 1 x 200 gr burrata or mozzarella and sourdough bread to serve
Instructions
- Place the carrot, cucumber, radishes, and beetroot into a colander set over a bowl. Add the sea salt flakes and toss to combine. Allow the vegetables to stand for 20 minutes to draw out excess moisture.
- Rinse the salted vegetables under cold running water to remove the salt. Drain well and set aside.
- In a medium saucepan, combine the white wine vinegar, water, sugar, mustard seeds, coriander seeds, bay leaves, and black peppercorns. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
- Remove the saucepan from the heat and let the pickling liquid cool slightly.
- Place the drained vegetables into a sterilized jar or container. Pour the warm pickling liquid over the vegetables, ensuring they are fully submerged.
- Seal the jar and let it cool to room temperature. Once cooled, refrigerate for at least 24 hours before serving to allow the flavors to develop.
Notes
These pickled vegetables are perfect for adding to sandwiches or serving as a side dish. Store them in the refrigerator for up to two weeks. You can substitute the vegetables with others like bell peppers or onions. Adjust the sugar and vinegar to taste if you prefer a sweeter or more tangy pickle.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 25
- Sugar: 3
- Sodium: 450
- Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 1
- Cholesterol: 0
Hi Michelle and Cathy,
If you don’t sterilize the jars, you can keep it in the fridge for about two weeks. They do change in color quite a lot after a while. Mine went from being bright and cheery (the photo was taken shortly after pickling) to a more muted color. They also lose a bit of their crunch.
If you do it properly (sterilizing the jars and sealing them well) it will – probably keep for a couple of months in a dark, cool place. But I just made them ready to use straight away so haven’t tested this.
beautiful colors. how long can i keep the vegetables in the picking liquid and how long will they last? thank you.
Sorry, “eateN”!
How long will these keep in the refrigerator? Do they get limp after a few days in the vinegar solution? Are they better made and eated at once?
Thanks!
I INTEND TO PICKLE SOME VEGGIES ACCORDING TO YOUR INSTRUCTIONS, HOWEVER, CAN I PACK THE VEGGIES AND THE BRINE INTO STERILIZED CANNING JARS, PINT SIZE AND KEEP THEM UNDER REFRIGERATION. IF THIS IS POSSIBLE, HOW LONG CAN I SAFELY KEEP THEM IN THE REFRIGERATOR TO EAT WITH SANDWICHES? SORRY FOR ALL CAPS, I would appreciate an answer from you soon by return email. Rose Liberatore [email protected]