In the Kitchen

3 Vegetables Everyone Should Know How to Pickle

If you’re looking to add extra oomph to tacos or your favorite sandwich, pickles are a great go-to ingredient. While making your own may seem intimidating, we’re here to debunk that myth. Learn how to pickle onions, cucumbers, and carrots, and you’ll soon be able to banish any boring meals.

INGREDIENTS

Onions
1 cup white vinegar
1 garlic clove, smashed
1 bay leaf
5 black peppercorns
5 allspice berries
1 small dried red chile (optional)
1 tablespoon sugar
1/2 teaspoon salt
1 red onion, thinly sliced

Cucumbers
1 cup white vinegar
1 cup water
4 cloves garlic, smashed
1 tablespoon salt
1 teaspoon sugar
1/4 teaspoon whole black peppercorns
1 tablespoon chopped fresh dill (as desired)
4 Kirby cucumbers, cut into 1/4-inch thick round slices

Carrots
1 teaspoon salt
½ cup sugar
1 cup water
1 cup rice vinegar
1 large carrot, peeled and cut into ¼-inch-thick matchsticks

INSTRUCTIONS

For Onions:

1. Bring white vinegar, garlic clove, dried red chile, bay leaf, black peppercorns, allspice berries, sugar, and salt to a boil in a saucepan, dissolving the salt and sugar mixture.
2. Add sliced red onion and stir for 30 seconds.
3. Remove from heat and let cool for an hour.
4. Put onion slices in a clean glass jar, leaving room at the top, and pour in brine. Close jar and then refrigerate.

For Cucumbers:

1. Boil white vinegar, water, and garlic, salt, black peppercorns, and sugar, stirring to dissolve.
2. Place sliced cucumber in a clean glass jar and pour the brine over the cucumbers, leaving an 1/2 inch space at the top. Leave at room temp for an hour.
3. Secure with lid and refrigerate overnight.

For Carrots:

1. Cut carrots into matchsticks and place in a glass jar
2. Boil water, rice vinegar, sugar, and salt, and pour brine over carrots.
3. Leave some room at the top of the jar, seal with the lid and let sit for an hour. Place in refrigerator overnight/up to a week.

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