Pickled Market Vegetable Plate Recipe
Immerse yourself in a vibrant array of seasonal market vegetables, expertly pickled to enhance their natural flavors. This refreshing plate showcases a delightful medley of crunchy, tangy bites that are perfect for sharing or enjoying solo. Each vegetable is carefully sourced and prepared to bring a harmonious balance of taste and texture, making it an irresistible addition to your dining experience.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Pickling Brine
Method
Preparation
- 1
Prepare the Vegetables
Wash and cut the vegetables into bite-sized pieces. For carrots, slice them into thin rounds. For cucumbers, you can slice them into rounds or spears. Cut the radishes in half, and break the cauliflower into small florets. Slice the bell peppers into strips.
- 2
Make the Pickling Brine
In a saucepan, combine water, white vinegar, sugar, salt, garlic cloves, mustard seeds, black peppercorns, and bay leaves. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve.
- 3
Pack the Vegetables
Place the prepared vegetables into sterilized jars. Make sure to pack them tightly but leave some space at the top.
- 4
- 5
