For this pickled vegetable mix we always start by cutting all of them in the same sized sticks, but you can choose whatever size and even keep some of them whole.
The selection depends on what’s in season or your choices and can vary from carrot, cauliflower, cucumber, peppers, onion pearls, cabbage, radishes, and much more.
Pickling is perfect to reduce food waste and prepare and enables an overflow of seasonal products to be preserved for later use.
Vinegar is a preservative, and the choice of vinegar will determine the flavour and colouring. The most important point to remember when choosing vinegar is that it must contain a minimum of 5% acetic acid.
Our preference is apple cider vinegar as it has a light yellow colour and a milder fruity flavour. We add spices and herbs to personalise our pickles.
How to use pickled vegetables
- Add texture and flavour to salads.
- Add colour and garnish to sandwiches.
- Add acidic flavour to balance dishes with more fat such as charcuterie and cheese platters.
Mixed Pickled Vegetables
Prepare the vegetables
- Boil the corn on the cob in salted water for 6-8 minutes.
- Blanch and peel the baby carrots.Cut the vegetables into sticks, dices or slices or whatever shape you like.
- Tightly arrange the vegetables into the glass jar.
Prepare the pickling juice (brine)
- Place all ingredients together in a saucepan and boil for 2-3 minutes to infuse.
- Pour the boiling brine mixture into the jar covering the vegetables. Tap the jar on the counter to release the air bubbles.
- Tightly close the lid and place the jar upside down to cool. Refrigerate the pickled vegetables for 48 hours before eating.
- The quantity of sugar may vary according to the acidity of vinegar chosen and your own personal preferences for pickled vegetables.