Quick Pickled Vegetables Recipe (Enhanced)
This recipe will guide you through making quick pickled vegetables, a delicious and tangy addition to complement sandwiches, salads, or as a snack on their own.
Ingredients
- 1 cup sliced cucumbers
- 1 cup carrot sticks
- 1 cup sliced radishes
- 1 cup sliced bell peppers
- 1 cup water
- 1 cup white vinegar
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 2 cloves garlic, smashed
- 1 teaspoon mustard seeds
- 1/2 teaspoon red pepper flakes (optional for spice)
- Fresh dill sprigs (optional)
Annotation: Consider using alternative vinegars like apple cider vinegar or rice vinegar for variations in flavor profile, inspired by the flavor matching principles in “The Vegetarian Flavor Bible” by Karen Page.
Instructions
- Prepare the Vegetables:
- Wash and slice the cucumbers, carrots, radishes, and bell peppers into your desired shapes and sizes.
- Place the sliced vegetables into a clean glass jar or container.
- Make the Brine:
- In a medium saucepan over medium heat, combine water, white vinegar, sugar, and salt.
- Stir until the sugar and salt are fully dissolved.
- Add Spices:
- Add the black peppercorns, smashed garlic, mustard seeds, red pepper flakes, and dill sprigs into the brine.
- Bring the mixture to a boil, then remove from heat and let it cool for about 10 minutes.
Annotation: Experiment with additions like ginger, cinnamon, or cumin seeds to enhance the global flavor influences of your pickles, as suggested in the book which discusses cultural influences on vegetarian cooking.
- Pickling:
- Pour the cooled brine and spices over the vegetables in the jar, ensuring all vegetables are submerged.
- Seal the jar with a lid and let it sit at room temperature for about an hour.
- Chill and Serve:
- For best flavor, refrigerate the pickled vegetables for at least 2 hours before serving.
- Store in the refrigerator and consume within a week for optimal freshness.
Annotation: Incorporate elements like sliced ginger or citrus peels to add depth and a touch of sweetness, enhancing the complexity of flavors as noted in “The Vegetarian Flavor Bible.”
Source: “The Vegetarian Flavor Bible” by Karen Page. The book provides insights into flavor matching, cultural influences, and innovative recipe inspirations that can enhance vegetarian cooking.