Pickled Vegetables (Pickles)
Crunchy cucumbers, carrots, cauliflower, and bell peppers in a sweet-and-sour marinade. Perfect with grilled meats or as a snack.
- Time
- 30 min
- Serving
- 88 kcal
- Ingredients
- ≈ $0.77
- Protein
- 3 g
Ingredients
- 1 Cucumbers≈ $3.67 per kg 60 g
- 2 Carrots≈ $1.50 per kg 40 g
- 3 Fresh cauliflower≈ $3.75 per kg 60 g
- 4 Bell peppers≈ $6.00 per kg 40 g
- 5 Vinegar 9% 15 ml
- 6 Sugar 8 g
- 7 Salt 3 g
- 8 Garlic≈ $10.00 per kg 2 g
- 9 Mustard seeds to taste
- 10 Bay leaves to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut the vegetables into bite-sized pieces: slice cucumbers1 into small chunks, carrot2 into 3mm rounds, cauliflower into small florets, and bell4 peppers into strips.
Make the marinade: bring 200ml of water per serving to a boil with vinegar, sugar, salt, mustard seeds, a bay leaf, and a garlic8 clove; simmer for 2 minutes.
Add carrots2 and cauliflower to the marinade and cook for 2 minutes, then remove from heat and add cucumbers1 and peppers.
Transfer everything to a jar with the marinade, cool, and refrigerate; ready to eat in 6 hours, keeps for 2 weeks.
Tips
- Why it works
- Cook carrots and cauliflower first. They soften faster and won’t turn mushy in the vinegar. Stop at 2 minutes or they’ll lose texture.
- Substitutions
- Use apple cider vinegar instead of 9% white vinegar for a milder taste. Swap mustard seeds for ½ tsp black peppercorns if unavailable.
- Common mistakes
- If the marinade smells sharp or the veggies float too high, the vinegar ratio is off. Taste the liquid. It should be tangy but not overpowering.
- Storing and reheating
- Lasts 2 weeks in the fridge. Reheat in a pan for 3 minutes if serving warm; best eaten cold or at room temperature.
- Serve with
- Pair with grilled chicken thighs or as a side for fried eggs. Works well in sandwiches for a quick lunch.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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