Description
Mexican-inspired pickled vegetables showcase zesty farm-fresh produce in this quick and tangy side dish. Crunchy peppers, carrots, and onions dance with a spicy vinegar marinade, delivering bold flavors that elevate any meal you serve.
Ingredients
Scale
Vegetables:
- 1 medium carrot, peeled and sliced into coins or matchsticks
- 0.25 head cauliflower, cut into small florets
- 0.5 large red onion, thinly sliced
- 1 medium pickling cucumber, peeled and sliced into coins or thin slices
- 3 to 4 jalapenos, ends trimmed, seeds removed if very hot, sliced
- 2 to 3 cloves garlic, smashed and sliced
Spices:
- 2 teaspoons whole peppercorns
- 2 teaspoons whole mustard seeds
Brine:
- 1 cup (237 milliliters) white distilled vinegar
- 0.25 cup (59 milliliters) rice vinegar (or apple cider vinegar)
- 1.25 cups (296 milliliters) water
- 2 teaspoons sea salt
- 1 tablespoon (15 milliliters) sugar
Instructions
- Thoroughly sanitize a 32-ounce (946 milliliters) glass jar by wiping the interior with white vinegar, then rinsing completely to eliminate any residual cleaning solution.
- Layer a colorful array of crisp, freshly sliced vegetables into the sterilized jar, interspersing with aromatic whole spices like black peppercorns and golden mustard seeds for enhanced flavor complexity.
- In a medium saucepan, combine apple cider vinegar, white vinegar, filtered water, kosher salt, and granulated sugar, stirring continuously over medium-high heat until the crystalline ingredients dissolve completely and the liquid reaches a robust, rolling boil.
- Carefully pour the simmering hot brine over the arranged vegetables, ensuring complete coverage while leaving approximately 1/4 inch (6 millimeters) of headspace at the jar’s top to allow for liquid expansion during chilling.
- Allow the filled jar to rest at room temperature for 15-20 minutes, permitting the initial temperature reduction and helping prevent potential jar cracking from sudden thermal changes.
- Securely fasten the lid, gently invert the jar once or twice to distribute spices evenly, then transfer to the refrigerator for a minimum of 24 hours, allowing flavors to meld and develop a harmonious pickled profile.
Notes
- Sanitize jars meticulously using white vinegar to eliminate any potential bacteria or residue.
- Layer sliced vegetables carefully, creating visually appealing and varied textures throughout the jar.
- Craft a flavorful brine by combining multiple vinegars, which adds complexity and depth to the pickling process.
- Boil liquid ingredients until sugar and salt completely dissolve, ensuring a balanced and smooth pickling solution.
- Cool the mixture gradually to prevent shocking delicate vegetable structures and maintain crisp, fresh qualities.
- Refrigerate for minimum 24 hours, allowing flavors to meld and develop a robust, tangy profile.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 20 kcal per serving
- Sugar: 1g
- Sodium: 240mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg