Pickled Vegetables

27 Dec

Now that the holiday dinner meals are over, you might be noticing a surplus of vegetables in your fridge. Pickling is a simple and delicious way to keep your veggies from spoiling and turn them into an instant healthy homemade snack.

A jar of pickled vegetables.

  • one eggplant, right before using cut the eggplant into large chunks
  • 1 cup baby carrots
  • 1 cup dried persian shallots, soak in water for about one day until the shallots have re-hydrated, then drain all the liquid
  • 1 cup cauliflower cut into bite size pieces
  • 1 tsp each of salt, pepper, cinnamon, turmeric and cumin
  • 1L red or white vinegar
  • one sterilized glass jar (1L) to store pickled vegetables

Of course, other combinations of vegetables are also possible.

Before starting, it is important to use only sterilized (or at the very least, thoroughly cleaned) kitchen supplies.  This provides a longer shelf life for the pickled vegetables.

In a large pot on high heat, add in the carrots, shallots and spices. Mix well. Add enough vinegar to cover the vegetables. Bring the vinegar to a boil and then turn down to a simmer.

Carrots, Persian shallots with spices simmering in vinegar.

Once the carrots have begun to soften (about 5 minutes) add in the eggplant.  Add more vinegar such that the vegetables are completely covered. Cook for another 5 minutes and then add in the cauliflower. Again add more vinegar if needed. Cook for 5 more minutes or until the cauliflower is al-dente (try not to overcook the cauliflower because they taste better a little firm and crisp). Remove from heat and set aside to cool.

After the vegetables have finished cooking, set aside to cool.

Store vegetables and pickling juice in a jar at room temperature.  These pickled vegetables will be good for several months and are great as a quick healthy tangy snack and/or accompanied as a side with rice.

A huge thank you to Golnaz for sharing her family recipe with me.


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