Colorful Homemade Mixed Vegetable Pickles
Homemade Mixed Vegetable Pickles Using Fresh Produce
I’ve made some homemade mixed vegetable pickles using fresh ingredients, fine fermentation vinegar, and organic brown sugar. You’ll be captivated by the vibrant and beautiful colors, and then fall in love again with the refreshing, clean, and non-intrusive taste. Adding red cabbage transforms the pickle brine into a lovely hue, making these pickles even more popular. These mixed vegetable pickles are a delightful addition to any meal.
Main Ingredients
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1/2 head Broccoli
- 1/3 head Red Cabbage
- 2 Carrots
- 2 Cucumbers
- 2/3 medium Daikon Radish
Brine Ingredients
- 500ml Mizkan Grain Vinegar
- 500g Organic Brown Sugar
- 3-4 Tbsp Salt
- 5-6 Bay Leaves
- 6-7 Tbsp Pickling Spices
- 500ml Mizkan Grain Vinegar
- 500g Organic Brown Sugar
- 3-4 Tbsp Salt
- 5-6 Bay Leaves
- 6-7 Tbsp Pickling Spices
Cooking Instructions
Step 1
In a pot, combine water and organic brown sugar. Bring to a boil and cook until the sugar is completely dissolved. Organic brown sugar has larger granules than refined sugar, so it’s important to dissolve it thoroughly first. Once the water starts boiling, add the Mizkan grain vinegar. Then, add the pickling spices and bay leaves. Let it boil vigorously for a few moments, then turn off the heat and allow the brine to cool down completely. (If you don’t have pickling spices, you can mix and use ingredients like cloves, thyme, whole peppercorns, mustard seeds, and bay leaves.)
Step 2
Wash all the prepared vegetables thoroughly under running water. Pat them completely dry to prevent them from becoming soggy and to maintain their crisp texture. Cut the dried vegetables into desired shapes. You can also use cookie cutters to create fun shapes, making them visually appealing, especially for children or guests.
Step 3
Arrange the prepared and cut vegetables into sterilized glass jars. Ensure the jars have been properly sterilized by boiling in water and then dried completely. Pour the cooled brine over the vegetables, ensuring they are fully submerged. This ensures even pickling and better preservation. Once filled, seal the jars tightly with their lids.
Step 4
These are your finished mixed vegetable pickles! To preserve the natural flavors and colors of the vegetables, I used cooled brine instead of hot brine. They can be enjoyed after about two days in the refrigerator. If you wish to extend their shelf life, you can drain the brine, re-boil it, let it cool completely, and then pour it back into the jars to seal again.
Step 5
Don’t the vibrant colors of the vegetables make your mouth water just by looking at them? These pickles offer a delightful crunch with a sweet and sour, refreshing taste that perfectly complements any dish. They are an excellent accompaniment to rich or greasy foods like sandwiches, burgers, or fried chicken, cleansing your palate with their bright flavor.
