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.
Servings 16
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
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 herbs like dill and oregano
- Mustard seeds
- Coriander seeds
- Black Peppercorns
- Bay leaf
- Black sesame seeds
- Allspice berries
- Cinnamon
- Whole cloves
- Ground ginger