Name: Hot Pickled Veggies
Yield: Yield: 1 quart
Cuisine: American
Ingredients: 2 cups jalapeños (or other hot peppers of your choice), sliced into ¼-inch or ⅛-inch slices; 4 cloves garlic, crushed; ½ tsp. whole black peppercorns (optional); 1 bay leaf, a little fresh oregano, or a few whole garlic cloves (optional); 1 cup cauliflower florets, cut into uniform bite-sized pieces; ½ cup (skin on) carrots, cut into ½-inch coins; ½ cup red onion, sliced thinly; 1 tbsp. kosher salt, dissolved in 2 cups water; 1 grape leaf (or raspberry or oak leaf) with naturally occurring tannins to keep veggies crunchy

Preparation info

Yield:
1 quart

Difficulty
Easy

Appears in

Can It & Ferment It

By Stephanie Thurow

Published 2017

About

These hot pickled veggies are a great condiment for endless dishes. Though they are most commonly used in Latin American cuisines, they are incredibly versatile.

Ingredients

1 cup cauliflower florets, cut into uniform bite-sized pieces
½ cup (skin on) carrots, cut into ½-inch coins
½

Method

Clean and chop all veggies and mix together. Pack jar with prepared ingredients, adding the optional ingredients at the bottom. Pour the brine over the veggie mix until they are completely submerged, leaving 1½ inches of headspace. Use a small weight to keep the vegetables submerged under the brine.

Cover the jar/vessel with a cheesecloth or other breathable cover to keep dust and bugs