Quick Pickled Vegetables

These pickled vegetables are such an easy, flavorful option for any meal.



I often make them at the beginning of my week and add them to meals throughout. Equal parts apple cider vinegar and water are heated with salt and poured over the vegetables. They are cooled on the counter for 30 minutes and then stored in the fridge. They are ready to eat the next day but I like to wait a couple days to really let the vinegar set in.



This process, according to “Preserving Food: Pickled Process” edited by Judy A. Harrison and Elizabeth L. Andress is called “fresh pack or quick pickled” (1). Pickles you get from the store are known as brined or fermented pickles, which “go through a curing process in a brine (salt and water) solution for one or more weeks. Curing changes the color, flavor and texture of the product” (1). You can also brine for a quick pickle but they only soak for “several hours and [are] then drained, before being covered with the pickling liquid” (1). It’s important that the vegetables are fully submerged by the liquid so they don’t spoil, “a bulging lid or leakage may mean the contents are spoiled” (3). The vegetables I chose for this recipe can be swapped for any of your favorites. I’ve done it with cauliflower, pearl onions and fresno peppers as well!



Makes 3 cups vegetables


Ingredients

2 cups green cabbage

2 large carrots

2 jalapeños

1 cup apple cider vinegar

1 cup water

1 Tbsp salt


Instructions

1. Cut off the bottom of the cabbage. Remove a couple leaves and cut out the rib. Roll up the leaves and thinly slice until you’ve reached at least two cups. Add to a heat safe container.

2. Peel two large carrots and cut off the bottom and top. Slice at an angle about a quarter inch thick. Add to a heat safe container.

3. Cut off the top of two jalapeños and slice about a quarter inch thick. Add to a heat safe container.

4. Add vinegar, water and salt to a pot on high heat. Once boiling pour over vegetables. Make sure the liquid fully covers the vegetables.

5. Allow to cool uncovered on the counter for at least 30 minutes. Cover and store in the fridge.


Works Cited

Andress, Elizabeth L., and Judy A. Harrison. "Preserving food: Pickled products." (2000).

 2019 // LUCY LAFRANCHISE