Pickled Vegetables Recipe

Name: Pickled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 medium beets (1/2 pound total), trimmed; 4 bunches baby carrots (1 pound), peeled and stems trimmed to 1/2 inch; 1/2 teaspoon caraway seeds, toasted; 3 celery ribs, cut diagonally into 1-inch pieces; 1 1/2 teaspoons coriander seeds, toasted; 1/2 small head cauliflower, cut into 1- to 1 1/2-inch florets; 1 1/2 teaspoons shichimi togarashi (Japanese seven-spice blend); 6 cups water; 1 1/2 cups rice vinegar (not seasoned; 12 fluid ounces); 3 cups sugar; 1/2 cup plus 1 tablespoon kosher salt; Equipment: an adjustable-blade slicer

Servings: persons

2 medium beets (1/2 pound total), trimmed
4 bunches baby carrots (1 pound), peeled and stems trimmed to 1/2 inch
1/2 teaspoon caraway seeds, toasted
3 celery ribs, cut diagonally into 1-inch pieces
1 1/2 teaspoons coriander seeds, toasted
1/2 small head cauliflower, cut into 1- to 1 1/2-inch florets
1 1/2 teaspoons shichimi togarashi (Japanese seven-spice blend)
6 cups water
1 1/2 cups rice vinegar (not seasoned; 12 fluid ounces)
3 cups sugar
1/2 cup plus 1 tablespoon kosher salt
Equipment: an adjustable-blade slicer

1
Peel beets, then cut into very thin slices (less than 1/8 inch) with slicer and transfer to a nonreactive heatproof bowl. In separate nonreactive heatproof bowls, combine carrots with caraway seeds, celery with coriander seeds, and cauliflower with shichimi togarashi.
2
Meanwhile, bring water, vinegar, sugar, and salt to a boil in a large nonreactive saucepan, stirring until sugar has dissolved. Remove from heat and pour 1 1/2 cups hot brine over beets, 2 cups over carrots, 2 cups over celery, and remaining liquid over cauliflower. Cool to room temperature, stirring and pressing vegetables down occasionally (or keep them submerged with a small plate). Transfer each vegetable with pickling liquid to a separate airtight container and chill, covered, shaking occasionally, at least 1 week. Serve using a slotted spoon.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 medium beets (1/2 pound total), trimmed, 4 bunches baby carrots (1 pound), peeled and stems trimmed to 1/2 inch, 1/2 teaspoon caraway seeds, toasted, 3 celery ribs, cut diagonally into 1-inch pieces, and more.

Yes, Pickled Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Vegetables

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