Easy Pickled Vegetables Cauliflower, Red Peppers And Carrots Recipe
My go to recipe for fresh pickled vegetables – Easy Pickled Vegetables Cauliflower, Red Peppers And Carrots.
Quick and easy to make, crunchy and flavorful.
Add to salads, sandwiches, cheese trays or party platters. Low calorie and super delicious!
This Easy Pickled Vegetables Cauliflower, Red Peppers And Carrots Recipe is a Bulgarian recipe, which I adapted so it is easy to make at home, without complicated pickling techniques.
Crunchy, slightly sweet and acidic, these Easy Pickled Vegetables Cauliflower, Red Peppers And Carrots are great for fall and the coming holidays.
They make a great appetizer, as a part of a party platter or charcuterie board.
I understand that some people may not be into canning and may not like any pickled foods and it is totally fine.
In my opinion, homemade pickled (canned) foods like these vegetables are pretty safe , if done right and I like preparing and don’t have any issues serving them to my family.
I got some requests for canning recipes and I’m more than happy to share a few, since end of summer/fall is the time of the year for canning.
Canning, if done right, helps you preserve foods for a certain periods of time.
Canning is such a broad subject and this blog post will not be enough to give you all the information I have and address some common concerns.
For more about canning, you can check out the National Center Of Home Food Preservation’s Website.
Where I come from, canning used to be and still is very popular method to utilize all the excess fresh fruits and veggies at the end of summer.
I’ve learned the technique from my grandmothers.
The thing is that there are just a few canned foods that I truly love and feel that are worth the extra work in the process of canning, and these Easy Pickled Vegetables Cauliflower, Red Peppers And Carrots are one of them. I mean you can can anything – tomato sauce, jams, pickles, asparagus, pickled green beans and much more.
Canning is processing food in jars at extremely high temperatures for a period of time.
The heat kills microorganisms and inactivates enzymes that could cause the food to spoil.
The heating process also drives air from the jar, creating a vacuum seal as the food cools.
This technique prevents air, and the microorganisms it contains, from entering the jar and recontaminating the food.
You can can fresh foods (fruits and vegetables) or previously cooked foods (like a red pepper and tomato spread, recipe for which I’ll share with you soon).
- Jars and lids need to be completely cleaned.
- Make sure you follow the amounts of salt, sugar and vinegar for the brine. If you decide to make substitutions or change the amounts, the final result will not be the same. I’ve only tested the recipe with 1L – 32 oz (Quart) Ball Canning Jars.
- Time to sterilize (can) the jars is 5 minutes of boiling. Do not boil the jars with pickled vegetables inside for longer than 5 minutes, because the vegetables may become overcooked and mushy. We want the recipe to produce very slightly softened, but still crunchy vegetables.
- Use apple cider vinegar for the brine (white vinegar doesn’t work, it is not acidic enough).
- Store canned vegetables in a cool and dry place for up to 6 months.
- You’ll need a huge, tall pot to boil the jars in it.
- I also recommend this canning kit, is makes everything so much easier! It has all the stuff you need.
- Use brand new canning jar lids. (Just as a reference, not all Ball canning jar lids are BPA free, you should double check, when buying).
- Do not touch the insides of the jar lids with hands, once you are ready to close them. Use thongs. Any bacteria transfered from your hands to the insides of the lids and jars, may ruin the final product.
For this Easy Pickled Vegetables Cauliflower, Red Peppers And Carrots Recipe you need a few simple ingredients and about 1 hour to make.
You can also double or triple the recipe.
The brine for this recipe is made with salt, sugar and apple cider vinegar (I used Bragg’s).
Then vegetables are added to the jar and slightly pushed to fit tight.
Then hot boiling water is added to the top.
The jars are closed with the lids and jars are added to a pot with water (water needs to cover them) and boiled for 5 minutes.
The amount of vegetables is enough for five 1L (32-oz) canning jars.
You can cut the veggies in slightly smaller pieces, depending on the way you prefer them.
I’m a game cauliflower and carrots lover!
If for some reason you may have concerns about the consumption of canned pickled foods, I recommend that you do not attempt to try the recipe.
Easy Pickled Vegetables Cauliflower, Red Peppers And Carrots
- 1 kg red peppers — bell peppers are ok
- 1 kg carrots — washed and peeled
- 1 kg cauliflower florets
- 2 stalks celery
- 500 ml apple cider vinegar
- 15 tbsp sugar
- 5 tbsp salt
- 15 black peppercorns (optional)
- hot boiling water
Wash vegetables. Cut carrots into 1/2 centimeter rounds. Cut cauliflower into florets. Cut celery into 1/2 centimeter slices. Cut peppers in halves, remove stems and seers and cut into 1/2 centimeter slices.
Wash jars and lids with hot soapy water. Place on a clean towel.
Bring 3-4 liters water to a boil.
To the bottom of each jar, add 100 ml apple cider vinegar, 1 tbsp salt. 3 tbsp sugar and 3 peppercorns (optional). Layer vegetables -carrots, cauliflower, celery, peppers. Fill to the top, press, to get more vegetables in, but do not squish.
Top with hot water, filling jars almost to the top. Close lids. Close tight!
Fill a large canning pot with water. Add jars. Bring to a boil and boil for 5 minutes.
Remove from the pot and let jars cool to room temperature.
Store in a cool and dry place for up to 6 months. Once you open a jar, store in the fridge for up to 1 week.