This is just what you need as a side for your grilled burgers and such this Memorial Day weekend. Veg combo inspired by Feed Cafe here in Bozeman and the pickling liquid adapted from Food Network.
Quick Pickled Vegetables
makes 1 quart, pickling liquid can be reused for another batch
- 2 cucumbers, peeled and thinly sliced
- 1 red onion, halved and thinly sliced
- ½ head cauliflower, cut into florets
- ½ red bell pepper, core and seeds removed, thinly sliced
- 2 cups wine vinegar (white or red)
- 2 cups water
- 1 cup sugar
- ¼ cup Kosher salt
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- ½ teaspoon celery seeds
- ½ teaspoon whole black peppercorns
Place vegetables in a large ceramic or glass bowl. Bring pickling liquid to boil in a saucepan and pour over vegetables. 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, and use it to make another batch in the future.
Recipe Notes / 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.