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"Quick pickled vegetables - www.kitchenmai.com"
Kitchen Mai

Quick pickled vegetables

A versatile, yummy, quick pickled vegetables recipe that you can make with any vegetable and spice it up with flavors you love, instantly!
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Prep Time 15 minutes
Cook Time 10 minutes
Resting time 1 day
Total Time 1 day 25 minutes
Servings: 5 people
Course: Condiment
Cuisine: English, Indian
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium English cucumber cut in ½ inch thick roundels
  • 2-3 carrots cut in ½ inch thick roundels
  • 1 large red onion sliced
  • 2-3 cloves garlic
  • 2-3 mild chillis halved
  • 3-4 sprigs thyme
  • 2-3 sprigs dill
  • 1 tbsp sugar
  • 3 tbsp salt
  • 1 tbsp peppercorns
  • 1 star anise
  • 1½ cups white vinegar
  • 1½ cups water

Equipment

  • Sauce pan
  • Glass jars (500 ml)

Method
 

  1. Wash the jar well and dry them out completely. Fill one with cucumbers and dill leaves, another with carrots and garlic and the third with onions and chilis*. Keep these aside until needed
  2. Fill your sauce pan with the water and vinegar (this is the brine solution). Add the salt, sugar, peppercorn and star anise to it, mix and set to to boil. Once done, taste a teaspoon of this solution to check if you need to adjust any flavors
  3. Carefully, pour the spiced brine solution over the vegetables in the jar until the jars are full. Leave them on your kitchen counter, to let them come to room temperature
  4. When completely cooled, put the lids on them and refrigerate for up to 24 hours before eating. Always keep these pickles refrigerated
  5. Enjoy your quick pickled vegetables with sandwiches, Indian food, tacos, salads etc. They make for lovely gifts for friends and family too!
    "Quick pickled vegetables - www.kitchenmai.com"

Notes

  • *Fill the jars with the vegetable up to the brim. They will shrink in size once the hot brine is poured on them
  • These pickles will stay up to two months in the fridge 
  • Make sure to use fresh vegetables to make the pickles. In case using cucumbers, use the varieties that are seedless or have less seeds
  • You can use any firm vegetable of your choice. For instance cauliflower, spring onion whites, beans, cheery tomatoes etc. Don't use lettuce, spinach etc 
  • You can flavor the brine solution with spices of choice, for example cinnamon, bay leaves, cloves, turmeric powder, chilli powder etc
  • 1 cup = 250 millilitres
  • tbsp - tablespoon
  • ml - millilitres
  • tsp - teaspoon