Do you ever eat out of boredom? I certainly do. I’ll eat whatever I find that’s ready to go. Rather than eating junk food, I’ve decided to keep pickled veggies on hand. I always ate pickles as a snack when I lived with my family. They were always too acidic for me though. Also, unfortunately, some pickles contain gluten (watch out for malt vinegar).
When making your own pickled veggies, not only can you choose the veggies you want to pickle, but you also get to pick(le) the flavour you want. I went with the theme of uncrushed spices, but you can really just use your favourite spices.
This was a bit of a fun project. It didn’t take long to do, but I got to get excited about waiting long enough for the flavours to have blended. If you’re a foodie and a student, this project might be just what you need during midterms. Not time consuming, but an effective procrastination method.
I am providing you with the recipe for the brine I made, but it can be modified to suit your taste, so get creative!
Easy Pickled Veggies
What you need
Veggies of your choice
Jar (about 1L)
1 cup water
1 cup apple cider vinegar
2 tbsp sugar
2 tbsp salt
1 tbsp whole mustard seeds
1 tsp whole peppercorns
1 tsp whole coriander seeds
What you do
Start by putting the spices in a saucepan over medium heat to mildly roast them (not the bay leaf). Keep them moving in the pan to not burn them. Heating them up will help bring out the flavour. You can do this for about two minutes before adding the rest of the ingredients. Stir well to dissolve the sugar.
While the brine warms up, fill the jar as much as you can. If it’s not full enough, the brine won’t reach the top of the jar once you pour it. Even after the jar looked full, I was able to keep shoving carrots between other carrots.
Once the brine reaches a boil, remove it from the heat and pour it into the jar. It will need to cool down before going into the fridge. These pickles aren’t shelf stable so you don’t want to keep them more than a month.
Let them sit in the fridge for 3-4 days to allow the flavour to get into the vegetables.