Pickled Vegetables

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 29 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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These homemade pickled vegetables are a vibrant, crunchy addition to any pantry and a staple of Mediterranean-style dining. This vegan recipe combines a colourful medley of cauliflower, peppers, and carrots with the briny depth of Sicilian green olives and oil-cured black olives. The pickling liquor is perfectly balanced with mustard seeds and a hint of red-pepper flakes, providing a gentle heat that develops beautifully over time. It is a fantastic way to preserve seasonal produce while creating a versatile side dish.

Ideal for serving as part of an antipasti platter or as a tangy accompaniment to savoury tarts and salads, these pickles offer a refreshing contrast to richer foods. By blanching each vegetable individually, you ensure they retain their distinct textures and bright colours. This recipe is simple to prepare and keeps well in the fridge, making it a brilliant make-ahead option for effortless weekend entertaining or healthy snacking throughout the week.

Ingredients for Pickled Vegetables

600ml distilled white vinegar
725 मिलीलीटर पानी
180 मिली चीनी
5 tablespoons kosher salt
1 चम्मच पीली सरसों के बीज
1/2 teaspoons dried hot red-pepper flakes
1 head cauliflower (900g), trimmed and broken into 1- to 1 1/2-inch florets (6 cups)
1 red pepper, cut into 1-inch pieces
1 yellow pepper, cut into 1-inch pieces
4 carrots, cut diagonally into 1/2-inch-thick slices (200g )
4 celery ribs, cut into 1-inch-thick slices (725ml )
240ml drained bottled whole peperoncini (110g)
240ml large brine-cured green olives (preferably Sicilian
170g )
120ml oil-cured black olives (170g)

How to make Pickled Vegetables

Bring pickling-liquid ingredients to a boil in a 3-quart nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Transfer to a 4-quart nonreactive bowl and cool about 30 minutes.

Bring about 5.7L unsalted water to a boil in an 8-quart pot. Have ready a large bowl of ice and cold water. Add cauliflower to pot and boil until crisp-tender, about 4 minutes, then transfer with a slotted spoon to ice bath to stop cooking. Cook remaining vegetables separately in same manner, allowing 4 minutes each for peppers and carrots and 2 minutes for celery. Drain vegetables in a colander and spread out on 2 large kitchen towels to dry.

Add cooked vegetables, peperoncini, and olives to pickling liquid. Weight vegetables with a plate to keep them submerged, then chill, covered, at least 1 day.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.