Quick Pickled Veggies

I had a week off work between the holidays, so I decided to try and pickle some veggies.  Brian has been obsessed with picked veggies ever since we went to Argentina where all cheese plates were huge and filled with every type of veggie, pickled.

My Veggies, all pickled

This is what cheese plates in Argentina look like!

I went to the Farmer's Market in search of in season veggies to pickle and came home with cauliflower, green beans, radishes, carrots and ginger.  Then I did some research for Quick Pickle recipes.  Since I had all day, I decided to try a different recipe for each veggie.

Here are the recipes for the best 3.  Let's not talk about the radishes or ginger....

Lemony Pickled Cauliflower

2 pounds cauliflower

1 cup apple cider vinegar

1 cup water

2 teaspoons sea salt

1 small lemon, sliced

1 large garlic clove, sliced

1/4 teaspoon peppercorns

First wash the cauliflower and break or cut it into florets

In a large saucepan (you'll be adding the cauliflower, so make sure it's big), combine the apple cider vinegar, water and sea salt.  Bring this brine to a boil.

While you're waiting, place two slices of lemon in the bottom of a mason jar (or whatever glass jar you are using - don't use plastic).  Add the sliced garlic and peppercorns as well.  Set aside.

Once your brine is boiling, add the cauliflower and stir until it returns to boil.

Remove from heat.  Use tongs to pack cauliflower into the jar, then fill with brine.  Add 2 more slices of lemon to the top of the jar.  

Put the lid on and leave on the counter until room temperature, then move to your refrigerator.  

You can try them out in 12 hours, but if you let them sit over night or a few days, the flavors will become even better!

Pickled Carrot Sticks

1 pound carrots, cut into sticks

1 1/4 cup water

1 cup cider vinegar

1/4 cup sugar

2 garlic cloves, crushed

1 1/2 tablespoons salt

Fresh Dill

First cut the carrots and place them into your mason jar (or another glass container).  Place the dill into the jars as well ( you can replace the fresh dill with dill seeds.  In this case, add dill seeds to the brine)

Make your brine by bringing water vinegar, sugar, garlic and salt (and dill if you choose to use dill seeds) to a boil in a saucepan. Reduce heat and simmer for 2 minutes.

Pour brine over carrots and cool, uncovered. I let one cool covered and the other uncovered, just to test it out.

Once cool, refrigerate for at least 1 day for flavors to develop. Can keep up to 1 month in airtight container.

Pickled Green Beans

2 cups white vinegar

1/2 cup water

2 tablespoons sugar

2 teaspoons whole black peppercorns

5 garlic cloves, smashed

1 tablespoon sea salt

~1 pound green beans, trimmed

zest of 1 lemon

fresh dill

First, trim and rinse the beans

Then, in a saucepan, combine vinegar, water, suger, peppercorns, garlic and sea salt.  Bring to a boil.  

Remove from heat and let sit for 15 minutes.

While the brine is sitting, combine the beans with the dill and lemon zest.

Place beans in a mason jar (or other glass jar), and add brine.  Let sit 15 minutes before placing in refrigerator. 

Voila!  Quick pickled veggies.  They are all ready for our New Years appetizer platter!