Pickled Vegetables Recipe

Name: Pickled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1/8 cup kosher salt; 1/4 cup sugar; 3 cups red wine vinegar; 3 cups water; 2 tablespoons black peppercorns; 1 tablespoon coriander seeds; 1 tablespoon mustard seeds; 3 fresh bay leaves; 6 to 8 cloves garlic, halved lengthwise; 10 ounces pearl onions, peeled, trimmed, and halved lengthwise; 1 bunch baby beets, trimmed and cut into eighths; 1 head cauliflower, broken into tiny florets; 1 bunch baby carrots, peeled, trimmed, and halved lengthwise; 1 bunch radishes, trimmed and quartered; 3 red jalapeno chiles, sliced thickly crosswise

Servings: persons

1/8 cup kosher salt
1/4 cup sugar
3 cups red wine vinegar
3 cups water
2 tablespoons black peppercorns
1 tablespoon coriander seeds
1 tablespoon mustard seeds
3 fresh bay leaves
6 to 8 cloves garlic, halved lengthwise
10 ounces pearl onions, peeled, trimmed, and halved lengthwise
1 bunch baby beets, trimmed and cut into eighths
1 head cauliflower, broken into tiny florets
1 bunch baby carrots, peeled, trimmed, and halved lengthwise
1 bunch radishes, trimmed and quartered
3 red jalapeno chiles, sliced thickly crosswise

1
In a large pot, combine the salt, sugar, vinegar, water, peppercorns, coriander seeds, mustard seeds, bay leaves, garlic, and onions.
2
Place over high heat and bring to a boil, stirring occasionally.
3
When the mixture reaches a rolling boil, add the beets, cauliflower, carrots, radishes, and chiles and remove from the heat.
4
Once the mixture has cooled to room temperature, transfer the vegetables and brine to a nonreactive container and chill.
5
The vegetables will keep for 1 to 2 weeks refrigerated in a tightly covered container.

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 15 ingredients. The key ingredients include: 1/8 cup kosher salt, 1/4 cup sugar, 3 cups red wine vinegar, 3 cups water, 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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