Side
Pink Pickled Vegetables
30 minServes 12Nutri-Score B€
B
30 min
30 minPink Pickled Vegetables
what you need
Ingredients
red cabbage (cut into thick chunks)Produce0.5 pieces- cauliflower (cut into florets)Produce300 g
carrots (peeled and sliced)Produce3 pieces- jalapeños (whole or halved)Produce4 pieces
garlic (cloves, peeled)Produce5 pieces- fresh dill (a generous bunch)Produce30 g
black peppercorns (a generous handful)Spices10 g- bay leaves (whole)Spices3 pieces
cold water (cold)Other1.9 litres
salt (2 tbsp per 4 cups of water)Pantry30 g
per serving
Nutrition
26kcal
- Carbs
- 5 g
- Proteins
- 1 g
- Fat
- 0 g
what you’ll use
Tools
Mixing bowl
Kitchen scale
step by step
Method
- Step 1
Prepare the vegetables
- Cut the red cabbage in half and into thick chunks.
- Peel and slice the carrots and cut the cauliflower into florets.
- Step 2
Layer the aromatics
- Add the garlic cloves, a generous amount of dill, the peppercorns and the bay leaves to the jar.
- Step 3
Pack the jar
- Pack the cabbage, carrots, cauliflower and jalapeños as tightly as possible into the jar, adding jalapeños on top.
- Step 4
Make the brine
- Mix the cold water with the salt, using two tablespoons of salt for every four cups of water.
- Pour the brine over the vegetables, filling the jar all the way to the top.
- Step 5
Seal and pickle
- Close the lid tightly and tilt the jar to mix.
- Store in a dark cabinet and let pickle for 7 to 10 days before tasting.