WebQuick Pickled Vegetables recipe & content provided by Veronica Culver, The Enchanted Cook. Quick Pickled Vegetables are easy to prep using a simple two-ingredient brining …
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Combine sliced vegetables with pickling herbs and spices in a 16 oz. Mason jar, leaving 1-2 inches at the top for the brine. Heat ½ cup of distilled water over low heat until boiling, then stir in ½ cup of apple cider vinegar and a little raw honey.
Cauliflower: Pickled cauliflower utilizes 1 cup hot water, 2 tsp non iodized salt, 1 cup apple cider vinegar or white vinegar, 2 cups chopped cauliflower, 1 tsp whole black peppercorns, 2 cloves crushed garlic, and a pinch crushed red pepper flakes.
You can start with basic dill pickles with mustard seeds, then try pickled cabbage with peppercorns, or red onions with cloves. The recipe for pickled ginger is only slightly different, as you’ll need to boil the ginger for 20 minutes to soften it before brining. Enjoy your pickled veggies as a gut-boosting side dish or snack.
Cabbage: To make pickled cabbage, you will need ¼ of a red cabbage, ½ cup apple cider vinegar or red wine vinegar, ½ cup water, 1 tbsp sugar, 1 clove minced garlic, 1 tsp salt, and ¼ tsp ground black pepper.