A quick, light delicious pickle for when you want to add that little extra jazz to your food. It’s sweet, sour and lip-smacking-ly good! These quick-pickled vegetables will elevate your food to the next level and I’ve made them a staple at home. They’re great on burgers, sandwiches, tacos and even with Indian and Asian food. Super customizable with any vegetable of your choice paired with an aromatic and you’re on your way to making a super yum pickle.
If you would like to try my other interesting accompaniments, click here. Do tag me on Instagram if you make this, enjoy!
Quick Pickled Vegetables
20
minutesIngredients
- FOR THE PICKLING LIQUID
2 cups water
1 cup white vinegar
2 tsp salt
3 tbsp sugar
- RED CABBAGE AND MINT PICKLE
2 cups shredded red cabbage
Few sprigs of mint leaves
- LEMON, BAY LEAF AND DRIED CHILLI
3 Lemons (Sliced)
2 Bay Leaves
1 tsp Dried Red Chilli
- RED ONIONS, THYME AND BLACK PEPPERCORN
1 Large Onion (Sliced)
3-4 sprigs of fresh thyme
A handful of black peppercorns
- CUCUMBERS, GARLIC AND FRESH RED CHILLI
1/2 a Cucumber (Sliced)
3-4 pods of garlic (Sliced)
1 fresh red chilli
Directions
- Prepare the ingredients and place them into clean jars.
- Add the pickling liquids to a saucepan and bring to a light boil to dissolve the sugar.
- Remove from heat and pour the brine over the ingredients. Make sure to completely cover the ingredients with the brine.
- Seal tight and refrigerate.
- Enjoy burgers, sandwiches, tacos, salads, pizzas and much more with these fresh pickles.
