Quick pickled vegetables are a great addition whether it is tasty sub, kebabs or falafels. Pickled veggies like kirby cucumbers, gherkins, carrots,turnips are yum. They are very much on your plate when you serve Mediterranean or Indian. You can add a crunch and pack a punch whether it is a sandwich or banh mi. Enjoy it and also find a way to find food waste. It is easier than you think. Learn it here in easy steps.
Pink pickled onions are the best side accompaniment with most Indian curries.You always look forward to a little crunch in between any creamy curry like paneer butter masala. Something to clean your palate when you move from dish to other to your buffet. You will always see this on your table when you order Indian curries. Some pickle,some onions,mango chutneys and lemons.All this take the Indian main course to the next level. Be it Mughlai,Tandoori, Vegan or Gluten-free.No curry can go without these pink onions.
Similarly, any sandwich whether vegetarian or non vegetarian goes to the next level once you add pickles to it. It packs a punch once you add some crunch to it. Use any herb or veggie you like which might go waste in your fridge. Add some herbs and voila you are ready to munch the next day! Stays good for 1-2 weeks too if properly stored. Make an easy choice here. You will never buy a pickle again! It is fun and pickle time !
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Equipment
- saucepan
- glass jar
- knife
- chopping board
Ingredients
- small shallots, turnips , purple cabbage.
- water
- apple cider vinegar/white vinegar
- sugar
- salt
Refer recipe card for quantities.
How to make pickled veggies?
- Wash and dry the glass jars completely.
- Peel onions, remove tops of turnips and grate the purple cabbage .Optionally slice the onions/turnips.
- Heat water, vinegar and sugar together until it comes to a boil in a saucepan.
- Add salt to the vegetables and add the water, vinegar liquid on top of the veggies in to the sterilized jars.
- Tap it once the vegetables are immersed in the solution to gently remove air bubbles.
- Cap the jars and invert it once or twice so that salt and solution mixes well. This mix is quite hot so ensure your jar is closed tight.
- Store it in refrigerator once it cools down and comes to room temperature. This can be consumed after a few hours.
Related links
Quick pickled vegetables | pickled vegetable recipe
Equipment
- saucepan
- glass jar
- knife
- chopping board
Ingredients
- 250 gm small shallots and turnips each
- 250 gms turnips
- 250 gms purple cabbage
- 1 cup water
- 1 cup vinegar
- 3 tablespoon sugar
- 1 tablespoon salt
Instructions
- Wash and dry the glass jars completely.Peel onions, remove tops of turnips and grate the purple cabbage
- Heat water, vinegar and sugar together until it comes to a boil in a saucepan.
- Apply salt to the vegetables and add it to the sterilized jars. Alternatively, you may add salt to vinegar solution too.
- Pour the solution in the jar, leaving some space on top. Tap it once the vegetables are immersed in the solution to gently remove air bubbles.
- Cap the jars and invert it once or twice so that salt and solution mixes well. This mix is quite hot so ensure your jar is closed tight.
- Once it cools down and comes to room temperature.You can have it after 30 minutes. Store it in refrigerator for 1-2 weeks.
- You need to pop the pickles after a few days by open the cap onces every 3-4 days.
Variations & Substitutions
You can add herbs to the sterilized jar like dill, cloves, pepper corns, fennel seeds. You may also use garlic, fresh chilli, coriander seeds or chilli flakes.
You can pickle any vegetable you like. Cucumbers, onions, cauliflowers, carrots,beetroots,beans and corn.You can also pickle jalapeno,capsicums,olives and beets in the similar fashion.
Storage
Store it in a sterilized glass jar in refrigerator.
Top tips
Always use a clean dry spoon whenever you wish eat. Always refrigerate once you pickle veggies.
FAQs
Pickle is full of good bacteria called as probiotics. They help your gut stay healthy.
No it doesn't. Although, it does add sodium to vegetables.
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