1) Select the container for the pickled vegetables. I usually use either a canning jar or a repurposed sanitized jar.
2) Clean and slice vegetables to the size you want them. Harder vegetables (like carrots) like to be cut into narrow pieces so they will pickle all the way through and not be too crunchy.
3) Blend your liquids (vinegars and waters) in your jar, filling it about 75% full. Pour liquids into a saucepan along with any spices. If the recipe calls for dates, add the dates before the spices and fully liquefy the mixture in your blender before adding spices and pouring into sauce pan. Bring this mixture to a full boil, and allow to boil for about three minutes. Set aside.
4) Parboil any vegetables that might otherwise be crunchier than you desire (like carrots, cauliflower, pearl onions, etc.). Do this by bringing a sauce pan of water to a boil, immersing the vegetables in the water for about a minute, pouring them into a colander and immediately cooling them off with running cold water. This will also help to set bright colors, if desired.
5) Fill your jar(s) with the vegetable pieces. Mix the veggies so you can easily access the various types.
6) Hold a strainer over the jar and fill with the still-hot vinegar mixture, straining the spices out. Cover.
7) Allow to cool to room temperature then place in the refrigerator. Your pickled vegetables will be best if you let them pickle for at least a few hours or overnight before using.
Variations
Giardiniera (Italy)
Vegetables:
Cauliflower
Carrots
Celery
Pearl Onions
Red Bell Pepper
Green Beans
Liquids:
1 part, white wine vinegar, 2 parts water
Spices:
1 TBSP Italian Herb Blend
1 TBSP Peppercorn
1 TBSP Mustard seed
1 tsp Celery Seed
1 tsp Fennel Seed
½ tsp Juniper Berries
Bay Leaf (1)
Do Chua (Vietnam)
Vegetables:
Large Carrot
Medium Daikon Radish
Sliced Jalapeno
Liquids:
1 part, sodium-free rice vinegar
2 parts, water
3 dates, chopped
Spices:
½ tsp Chinese Five Spice
French Carrots
Vegetables:
Carrots
Shallots
Pearl Onions
Liquids:
1 part cider vinegar
1 part water
1½ tsp vignette
Curtido, (El Salvador)
Vegetables:
Cabbage
Red Onion
Carrot
Jalapeno
Garlic cloves, smashed
Liquids:
1 part, distilled white vinegar
1.5 parts, water
Spices:
2 tsp Nick’s Mex Mix
Escabeche (Mexico)
Vegetables:
Carrots
Radishes
Jicama
Jalapeno
Garlic Cloves, Smashed
Liquids:
1 part, Distilled White Vinegar
1 part, Cider Vinegar
2 parts, water
Spices:
2 tsp Nick’s Mex Mix
