Learn the art of pickling with these 4 Pickled Veggies recipes. Discover how to pickle cabbage, carrots, onions, and beets for a delicious and nutritious twist!
Pickled Cabbage
Ingredients
1 medium head of Red or Green Cabbage (about 2 pounds), shredded
2 large Carrots, peeled and grated
4 cloves Garlic, thinly sliced
1 teaspoon Mustard seeds
1 teaspoon Coriander Seeds
1 teaspoon Black Peppercorns
2 cups Water
1 cup Apple Cider Vinegar
1/4 cup Sugar (you can use coconut sugar or any vegan-friendly sugar)
2 Tablespoons Salt
Instructions
Remove the outer leaves of the cabbage, then cut it into quarters and remove the core.
Shred the cabbage finely using a knife, mandoline, or food processor.
Peel and grate the carrots.
Sterilize your pickling jars by boiling them in water for 10 minutes or running them through a dishwasher cycle.
In a medium saucepan, combine the water, apple cider vinegar, sugar, and salt. Bring to a boil, stirring until the sugar and salt are completely dissolved.
Remove from heat and let it cool slightly.
In each sterilized jar, add a few slices of garlic, a pinch of mustard seeds, coriander seeds, and black peppercorns.
Pack the shredded cabbage and grated carrots into the jars tightly, leaving about 1/2 inch of space at the top.
Pour the hot brine over the packed cabbage and carrots, ensuring the vegetables are fully submerged. Use a clean utensil to remove any air bubbles.
Seal the jars with lids.
Let the jars cool to room temperature, then place them in the refrigerator.
Allow the cabbage to pickle for at least 24 hours before using, although the flavor will improve after a few days.
The pickled cabbage will keep in the refrigerator for up to 2 weeks.
Tips
You can adjust the seasoning and spices according to your taste. For a spicier version, add some red pepper flakes or sliced fresh chili.
Pickled Carrots
Ingredients
1 pound Carrots, peeled and cut into sticks
1 cup White Vinegar
1 cup Water
1/4 cup Sugar
2 tablespoons Salt
3 cloves Garlic, peeled and halved
1 teaspoon Black Peppercorns
1 teaspoon Coriander Seeds
1/2 teaspoon Red Pepper flakes (optional)
Instructions
In a medium saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar and salt dissolve. Remove from heat.
Place garlic, peppercorns, coriander seeds, and red pepper flakes (if using) at the bottom of sterilized jars.
Pack the carrot sticks tightly into the jars.
Pour the hot brine over the carrots, ensuring they are fully submerged. Leave about 1/2 inch of space at the top of the jars.
Seal the jars with lids and let them cool to room temperature.
Refrigerate for at least 24 hours before using. The pickled carrots will keep in the refrigerator for up to 1 month.
Pickled Red Onions
Ingredients
1 large Red Onion, thinly sliced
1 cup Apple Cider Vinegar
1/2 cup Water
1 Tablespoon Sugar
1 1/2 teaspoons Salt
1 teaspoon Black Peppercorns
1 Bay Leaf
Instructions
In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar and salt dissolve. Remove from heat.
Place the sliced onions, peppercorns, and bay leaf in a sterilized jar.
Pour the hot brine over the onions, making sure they are fully submerged. Leave about 1/2 inch of space at the top of the jar.
Seal the jar with a lid and let it cool to room temperature.
Refrigerate for at least 1 hour before using. The pickled onions will keep in the refrigerator for up to 2 weeks.
Pickled Beets
Ingredients
4 medium Beets, peeled and sliced into 1/4-inch thick rounds
1 cup White Vinegar
1 cup Water
1/2 cup Sugar
1 Tablespoon Salt
2 cloves Garlic, peeled and halved
1 teaspoon Mustard Seeds
1/2 teaspoon Black Peppercorns
Instructions
Boil or steam the beet slices until they are tender but still firm, about 20-30 minutes. Drain and let them cool.
In a medium saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar and salt dissolve. Remove from heat.
Place garlic, mustard seeds, and peppercorns at the bottom of sterilized jars.
Pack the cooked beet slices tightly into the jars.
Pour the hot brine over the beets, ensuring they are fully submerged. Leave about 1/2 inch of space at the top of the jars.
Seal the jars with lids and let them cool to room temperature.
Refrigerate for at least 24 hours before using. The pickled beets will keep in the refrigerator for up to 1 month.
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