Quick Vegetable Pickle

With Italian Giardiniera as inspiration, I used cauliflower, red pepper and carrot here. Give this one a try and you will be hooked. Then play with options to make it uniquely your own. Green beans, celery, pearl onions and ginger are great options. Feeling adventurous? Try adding peppercorns or a few rosemary sprigs for a more complex flavor profile.

Time saving tip: The entire process takes less than 30 minutes so this recipe is already quick. But, you can save more time by chopping and reserving a few extra vegetables the next time you're prepping a dish to cut down the veggie prep time.

Ingredients

For the Pickling Juice

1 cup red wine vinegar
1 cup water
5 tbsp sugar
1 tsp Kosher salt

For the Vegetables

1 cup cauliflower (or ~1/2 medium head), cut into small, bite-size florets
1 cup red pepper (~1/2 medium pepper), cored and thinly sliced lengthwise
1 cup thinly sliced carrots (~3 medium carrots)
1 strip lemon rind (~3 inches in length)

Preparation

Prepare the Vegetables:

Chop and rinse the vegetables
Add the prepared vegetables into a glass jar with a tight fitting lid

Prepare the Pickling Juice

Combine all of the pickling juice ingredients together in a medium saucepan (red wine vinegar, water, sugar and salt)
Bring to a boil over medium-high heat and stir
When liquid comes to a boil and all sugar is dissolved, remove from heat

Combine Pickling Juice and Vegetables

Pour the hot pickling juice into the glass jar to cover the vegetables

Allow the mixture to cool

Leave the jar sitting at room temperature, uncovered, until the liquid is cooled (approximately 2 hours)
Seal the jar tightly and refrigerate for at least 24 hours
Can be stored, tightly sealed, in the refrigerator for up to 3 weeks

Makes a great condiment with your favorite meals!

Try this on sandwiches, as a colorful addition to charcuterie or cheese boards, or pair with grilled steak, roast chicken and potatoes. It's even delicious as a tangy kick with morning eggs and hashbrowns.

Nutrition Corner

This low calorie, low carbohydrate pickle is high in antioxidants and prebiotic fiber. It is a good source of vitamins (C, K, folate) and minerals (magnesium, potassium). Here is the breakdown by ingredient for this recipe. Each pickle variation will have its own nutrient profile.

Cauliflower is a good source of lutein and zeaxanthin (antioxidants that support eye health). Cauliflower also contains choline which supports brain function.
Red pepper and Carrots are excellent sources of Vitamin C and Beta-carotene, respectively. Expanding on the antioxidant content and vision support while adding immune and anti-inflammatory support to the health benefit profile.

Did you give this recipe a try?

Share a photo on Facebook or Instagram with the tag @curious_artichoke or hashtag it with #curious_artichoke

Page updated

Google Sites

Report abuse