Pickled vegetable medley
Equipment & Tools
2 32-ounce, regular- or wide-mouth glass canning jars, rings, and lids
Saucepan
Measuring cups and spoons
Knife
Cutting board
Wooden spoon
Wide-mouth funnel
Towel
Ingredients
Produce:
1 small head cauliflower
1 small head broccoli
1 small red onion
2 carrots
2 jalapeño peppers
Brine:
4 cups white vinegar
2 cups rice vinegar
½ cup filtered water
½ teaspoon canning salt
½ teaspoon monk fruit sweetener
2 teaspoons mustard seeds
2 teaspoons black peppercorns
1 teaspoon celery seeds
4 small garlic cloves, finely chopped
Recipe Notes
Pickled Vegetable Medley is inspired by an unforgettable meal I had at Lou in Nashville, Tennessee. My meal included simple ingredients prepared perfectly: marinated lima beans, crisp lettuces, and pickled vegetables.
Begin a refreshing, plant-based meal with pickled vegetables. Add some fresh bread, smooth butter, and your favorite bottle of natural wine.
Please note: Yield may vary, depending on the sizes of your cauliflower and broccoli heads. When making this recipe, I choose the smallest heads available.
Step-by-Step Process
Yield: 2 32-ounce jar
Total steps: 14
Take a look around your kitchen. Make sure it’s a space in which you’re ready to spend some time. Turn up your favorite playlist, open a window, or light a new candle.
Prepare your ingredients, and read the full recipe. Set your ingredients out, and make sure you have every item you need before getting started. Read through each step below to learn your landscape ahead.
Rinse your cauliflower head, broccoli head, carrots, and jalapeño peppers in cool water.
Prepare your cauliflower. First, cut your cauliflower head in half. Then, cut away the stem and leaves. Slowly cut or break apart the individual florets. As you separate the individual florets, divide them evenly among your jars.
Prepare your broccoli. First, cut your broccoli head in half. Then, cut away the stem and leaves. Slowly cut or break apart the individual florets. As you separate the individual florets, divide them evenly among your jars.
Prepare your onion. First, cut your onion in half from top to bottom (stem to root). Then, slice the stem and root away, and remove the outermost layer. Thinly slice each half, and divide them evenly among your jars.
Prepare your carrots. First, use a vegetable peeler to remove the outermost layer of each carrot. Then, slice the stem and tap root away. Thinly slice each carrot horizontally to create small discs, and divide them evenly among your jars.
Prepare your peppers. Slice the top and bottom, the stem and apex, away. Thinly slice each pepper horizontally to create small rings. Remove your preferred amount of inner membrane or seeds here.
Place your chopped garlic in your jars. Divide evenly among your jars.
Prepare your brine. Add your white vinegar, rice vinegar, water, canning salt, monk fruit sweetener, and all spices to your saucepan. Heat on low to medium until your salt and monkfruit sweetener have completely dissolved. Slowly stir with your wooden spoon. This may take 3—5 minutes. Do not boil.
Pickle your vegetables. Carefully pour or ladle your brine into your jars. Allow your funnel to assist you. Fill to the lowest part of each jar’s mouth, about ½ inch below the rim of the jar. Make sure your brine completely covers your vegetables.
Tidy your jars. Wipe your jars clean, especially the rims, with a warm, damp towel.
Add your lids and rings. Tighten.
Refrigerate. Place your jars in your refrigerator to allow your vegetables to pickle completely. Wait 24 to 48 hours before opening and enjoying.
