This is just what you need as a side for your grilled burgers and such this Memorial Day weekend. Good cooled just to room temperature and even better after a rest in the refrigerator. Veggie combo inspired by Feed Cafe here in Bozeman and the pickling liquid adapted from Food Network.
Amy’s Kitchen Coach Tips:
- Use a mandoline for easy slicing. I like the simplicity of the Benriner, but OXO makes a good one too. Reviews here on Serious Eats.)
- The more the cucumbers stay in the pickling liquid the softer they become, hence the separation from most of the pickling liquid for storage.
- Pickled veggies are a great thing to tote along to a BBQ or potluck.
- The pickling liquid will keep for up to a month in the refrigerator. Try carrots for batch #2!
- 2 cucumbers, peeled and sliced thinly
- 1 red onion, halved and sliced thinly
- 1/2 head of cauliflower, cut into florets
- 1/2 red bell pepper, core and seeds removed, sliced thinly
- 2 cups wine vinegar (white or red)
- 2 cups water
- 1 cup sugar
- 1/4 cup salt
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon celery seeds
- 1/2 teaspoon whole black peppercorns
- Place veggies in a large ceramic or glass bowl.
- Bring pickling liquid to boil in a saucepan. Pour over veggies. Stir gently and let sit at room temperature until liquid cools.
- Strain veggies from the pickling liquid (save this) and store in a glass jar in the refrigerator. Keep the pickling liquid in a quart-sized glass container, also in the refrigerator.