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Homemade quick pickled vegetables

Vegetables:
cauliflowers, celery, carrots, green beans, radishes, Spanish onions, garlic cloves, fresh herbs, hot peppers


Marinade:
4 tbsp. pickling spices
1 cup white vinegar
1 cup cider vinegar
6 tbsp. sugar
2 tbsp. kosher salt


Prepare your vegetables. Wash them well and cut them into slices, wedges or spears.

Bring the water, vinegar, salt and sugar to a boil in a small saucepan. In two-litre Mason jars, begin adding the vegetables, fresh herbs and hot peppers, leaving about an inch at the top of the jar. Using a funnel, pour the hot liquid into the jars, making sure to submerge all the vegetables, pressing down on them with the tip of a wooden spoon - make sure the liquid completely covers the vegetables, leaving at least half an inch of space between the liquid and the lid. Cover and let sit on the counter to cool, and after an hour or two, place in the refrigerator. These will taste good after 6 to 8 hours, but they will be better after a few days.


These will keep for up to 2 to 3 weeks in the refrigerator.

If you are marinating firmer vegetables such as carrots or beets, feel free to simmer the vegetables in the marinating liquid (in a saucepan) for a few minutes to soften them slightly.


To serve:
Spread the dips on a large board or serving dish, or serve in a bowl. Drizzle with olive oil and sprinkle with spices, if desired. Arrange the pickled vegetables and fresh fruit around the dips. Serve.

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