Tangy, sometimes sour, delicious, pickled veggies add a kick to your plate, no matter what your meal happens to be! But don’t just stop at cucumbers; there are many vegetables that can be pickled. Here are five popular choices:
Cucumbers: These are a classic pickling vegetable, and can be made into delicious dill pickles. To make them, slice the cucumbers into spears or slices, and then place them into a jar with a brine made of vinegar, water, salt, sugar and dill. Let them sit for at least a day or two before eating.
Carrots: Pickled carrots are a tasty addition to salads or as a side dish. To make them, peel and slice the carrots into thin rounds, and then put them into a jar with a brine made of vinegar, water, salt, sugar, and spices like ginger, garlic and coriander. Let them sit for at least a day or two before eating.
Beets: Pickled beets are a colourful and flavourful addition to any meal. To make them, peel and slice the beets into thin rounds or quarters, and then put them into a jar with a brine made of vinegar, water, salt, sugar, and spices like cinnamon, cloves and allspice. Let them sit for at least a day or two before eating.
Radishes: Pickled radishes are a crunchy and spicy addition to tacos or sandwiches. To make them, slice the radishes into thin rounds, and then put them into a jar with a brine made of vinegar, water, salt, sugar and spices like black pepper, mustard seeds, and chili flakes. Let them sit for at least a day or two before eating.
Cauliflower: Pickled cauliflower is a tasty and versatile snack. To make it, cut the cauliflower into small florets, and then put them into a jar with a brine made of vinegar, water, salt, sugar and spices like turmeric, cumin, and coriander. Let them sit for at least a day or two before eating.
To pickle any vegetable, simply combine the ingredients for the brine in a saucepan and bring it to a boil, stirring until the sugar and salt dissolve. Then, pack the vegetables tightly into a jar, pour the hot brine over them, and let them cool to room temperature. Once they have cooled, cover the jar with a lid and refrigerate for at least a day or two before eating. The longer the vegetables sit in the brine, the more flavourful they will become. —Vita Daily
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