Kitchen Medicine. Pickling a surplus crop of carrots 🥕 and purple cauliflower to flavor my dishes, and keep my family’s digestion and immune system in top top shape.
A happy belly = happier mood, happier thoughts, and a stronger immune system.
It takes about 15-20(ish) minutes to prep and so worth it! I love pickled vegetables for a snack #gamechanger They are equally delicious as a side, in a Buddha bowl, and on a sandwich or wrap.
My basic brine recipe is below. Experiment with herbs and spices. I like mine pretty basic.
Makes 5 jars veggies
2 to 3 lbs Persian or Kirby cucumbers, carrots, cauliflower, beets, radishes, turnips, or red cabbage
2 cups white vinegar
2 cups water
1/2 cup sugar
4 tablespoons sea salt
5 to 7 crushed garlic cloves, divided between jars
2 teaspoons Mustard seeds, divided between jars
2 teaspoons Peppercorns, divided between jars
For pickles, 2 small sprigs of fresh dill per jar
1. Slice the vegetables lengthwise into quarters to make spears, or slice horizontally to make chips. In the case of cauliflower, break into florets. For small radishes and beets, separate by color.
2. Fill the jars. Add smashed garlic cloves, mustard seeds, and peppercorns to each jar. For pickles, I add fresh sprigs of dill. ;
3. Make the brine. Heat the vinegar, water, sugar, and salt in a pot, and cook over low heat until the sugar and salt dissolve. Allow to cool a bit (7 to 10 minutes) and then pour over the vegetables in the jars. Allow the jars to cool to room temperature, and place the lids on.
4. Finally, place these babies in the fridge and chill! I think they’re delicious after 1 day, but the flavors really start to pop after 48 hours. Refrigerate for up to 2 months. [/lt_recipe]