Spicy Pickled Vegetables
These spicy pickled vegetables are crisp, spicy, briny, and quite tasty. It’s a versatile recipe but this recipe ensures the essentials are all in place.
Pickled vegetables are an international concept. So many parts of the world have their variation on pickled vegetables from sauerkraut in Germany to kimchi in South Korea to torshi in Afghanistan and Iran.
The list can go on and on but there’s a reason pickled vegetables are a part of so many of the cuisines out there. In a lot of cases, pickled vegetables are eaten alongside most meals due to their probiotic properties that aid in digestion.
But whether you’re looking for a dose of healthy gut bacteria or a tangy bite of briny veggie, I’ve got an easy and tasty spicy pickled vegetables recipe for you. And if you’re not into the spicy aspect of pickled vegetables, you can always leave the peppers out!
This post is about how to make spicy pickled vegetables.
Spicy Pickled Vegetables
What do I need to make this pickled vegetables recipe?
To make this recipe, you will need:
- Cauliflower
- Carrots
- Garlic Cloves
- Hot Peppers or Jalapenos
- White Vinegar
- Salt
- Red Pepper Flakes
- Dried Mint
Can I use any other vegetables or spices?
Most definitely! Other vegetables that you can use when pickling include:
- Green beans
- Cucumbers
- Cabbage
- Eggplant
- Mushrooms
- Radishes
- Onion
- Bell Peppers
- Turnips
- Beets
- Squash
- Serrano Peppers
Other seasonings you can use include:
- Other herbs like dill and oregano
- Mustard seeds
- Coriander seeds
- Black Peppercorns
- Bay leaf
- Black sesame seeds
- Allspice berries
- Cinnamon
- Whole cloves
- Ground ginger
How do I make this spicy pickled vegetables recipe?
- To make this recipe, you will first need to wash and chop the vegetables. Next, bring a big pot of water to a boil and boil each vegetable, starting with the cauliflower, for only 2-3 minutes until it slightly softens but is still firm. It should still be difficult to pierce with a fork.
- Continue this quick boiling method with the carrots. Transfer the slightly boiled vegetables to a big bowl.
- Continue the quick boiling method with the jalapenos and garlic, but limit the amount of time it boils to about 2 minutes.
- Assemble the veggies in layers in a big glass jar or two medium jars. Layer in some cauliflower, then carrots, then garlic and jalapenos. Repeat until the jar is full. I use an 80-ounce jar in this recipe (it holds about 2 ½ quarts).
- Add the dried herbs and spices to the jar.
- Fill up the jar with vinegar.
Secure the lid tightly and set the jar on the counter for at least 2 weeks. This will give the vegetables time to “pickle” and absorb the flavors.
How do I store these pickled vegetables in a jar?
Keep the jar on the counter for the first two weeks. After the two week mark, store it in the refrigerator for up to 6 months.
If you like this recipe, you may also enjoy Best Pickled Onions Recipe.
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This post was about how to make spicy pickled vegetables.
Spicy Pickled Vegetables
Ingredients
- 1 head cauliflower
- 8-10 carrots
- 20 cloves garlic
- 4 jalapenos or other hot pepper like serrano peppers
- 4 cups white vinegar
- 2 teaspoons salt
- 1 teaspoon red pepper flakes
- 2 teaspoons dried mint
Instructions
- Wash and chop the vegetables into big chunks.Bring a big pot of water to a boil and boil each vegetable, starting with the cauliflower, for only 2-3 minutes until it slightly softens but is still firm. It should still be difficult to pierce with a fork. Transfer the veggies to a big bowl.Using the same pot of boiling water, continue this quick boiling method with the carrots, garlic, and jalapenos.
- Assemble the veggies in layers in a big, clean glass jar or two medium jars. Layer in some cauliflower, then carrots, then garlic and jalapenos. Repeat until the jar is full. I use an 80-ounce jar in this recipe (it holds about 2 ½ quarts).
- Add the dried herbs and spices to the jar.
- Fill up the jar with vinegar.
- Secure the lid and let it sit on the counter for 2 weeks before enjoying. Store it in the refrigerator after the 2 weeks for up to 6 months.
Notes
- Green beans
- Cucumbers
- Cabbage
- Eggplant
- Mushrooms
- Radishes
- Onion
- Bell Peppers
- Turnips
- Beets
- Squash
- Serrano Peppers
- Other herbs like dill and oregano
- Mustard seeds
- Coriander seeds
- Black Peppercorns
- Bay leaf
- Black sesame seeds
- Allspice berries
- Cinnamon
- Whole cloves
- Ground ginger