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 (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 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