I know we’ve written about pickling before; so why again? But, it’s because I love this quick pickle method and its such an easy way to make vegetables taste zingy!
Here are a few new ideas.
We are pickling veggies every week here at FWF
It’s so colorful and delicious and a great snack.
BTW, you can use any vegetable… any!!!
Buy your Fall veggies from the local market and start pickling!
Print Recipe
Pickling
Ingredients
- 1 pound radish, carrots, or cauliflower
- 1 cup rice wine vinegar
- ½ cup water
- ½ cup sugar
- 1 tablespoon salt
- 1 teaspoon coriander
- 1 teaspoon black peppercorn
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 4 bay leaves
Instructions
- Clean and thinly slice radish, carrots, or cauliflower.
- In a medium saucepan bring the vinegar, water, and seasoning to a boil for 5 minutes.
- In a clear 1-quart jar pack the thinly sliced vegetable until they are tightly stuffed.
- Pour the brine over the vegetables to cover completely.
- Let it cool, then cover and refrigerate.
- The longer you pickle the vegetable the better.
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It needs a little sweetness, but you could use Coconut sugar instead of regular sugar.
I use coconut sugar is so many dishes. It has a low glycemic index.
Best cooking to you!
Pamela
I love this simple method Pamela! It has to be delicious and the combos are endless!
I just wish I could do it sans sugar. Is there a way that you know of?
Warmly,
Andrea