Description
These homemade pickled vegetables are a simple and delicious way to enhance your sandwiches and preserve the flavors of summer produce.
Ingredients
Scale
- 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