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
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 (15 g) flatleaf parsley, roughy chopped
- 1/2 cup (15 g) dill sprigs, roughly chopped
- 1 x 200 gr burrata or mozzarella and sourdough bread to serve
Instructions
- Place carrot, cucumber, radishes, and beetroot in a colander over a bowl. Add sea salt flakes and toss. Let stand 20 minutes to remove excess moisture.
- Rinse salted vegetables under cold water to remove salt. Drain well and set aside.
- In a medium saucepan, combine white wine vinegar, water, sugar, mustard seeds, fennel seeds, and black peppercorns. Bring to a boil over medium heat, stirring until sugar dissolves.
- Remove saucepan from heat and let pickling liquid cool slightly.
- Place drained vegetables into a sterilized jar, along with the parsley and dill. Pour warm pickling liquid over vegetables and herbs, ensuring full submersion.
- Seal jar and cool to room temperature. Once cooled, refrigerate for at least 24 hours before serving to allow 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
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Frequently Asked Questions
Why do the vegetables get salted before going into the pickling liquid?
Toss the carrot, cucumber, radishes, and beetroot with 2 tbsp of sea salt flakes and leave them to stand for 20 minutes. This draws out excess moisture so the vegetables stay crisp once pickled, rather than diluting the brine.
Can I swap in different vegetables?
Yes — you can substitute other vegetables like bell peppers or onions. I also substituted anisseeds for fennel seeds in the brine when I ran out, and it worked well.
How long do these pickled vegetables keep?
Store them in the refrigerator for up to two weeks. Plan to leave them for at least 24 hours after making before serving, to let the flavors develop.
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]