Homemade Pickled Mixed Vegetables Recipe

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pickled mixed vegetables

Pickling through fermentation is easy, ANYONE can do it!

  • It is fun – another great thing to do together with your kids (I did it with mine and they were very impressed – my son even told a rhyme about pickling they’ve studded in kindergarten). Adorable!
  • It saves you money – picking by your own fresh and locally grown vegetables and using these simple techniques to turn them into tasty, homemade pickles loaded with healthy nutrients.

I’ll be completely honest and will share with you that when I was a little girl I hated such homemade pickled mixed vegetables and used to swear I’ll never make my children eat such “tasteless” foods like my parents did with me…

Well, I grew up and now I have a family of my own. Every day I try to make the best possible food choices for my husband and kids to have fresh, healthy, and tasty meals.

I realized those “nasty” and “tasteless” vegetable mixes are in fact are very healthy, extremely beneficial, and sooo good and tasty to eat during the fall and winter seasons. Homemade pickled vegetables are loaded with nutrients like vitamins, amino acids and healthy bacteria.

I preserve the right to revise this post as I taste the results in the upcoming 2-3 weeks!

Homemade Pickled Mixed Vegetables Recipe

Ingredients

  • Vegetables:
    • 1 kg Sweet red peppers, halved lengthwise
    • 1 head Cauliflower, cut the head into medium-sized florets
    • 250 kg Carrots, halved lengthwise
    • 250 kg Onions, cut into 4 pieces
    • 500 kg Green tomatoes, halved
  • For the pickling liquid:
    • 2 cups Red wine vinegar
    • 4 ½ cups Water
    • 1 cup Sea salt
    • 2 cups Sugar
    • 10 pills aspirin (acetylsalicylic acid, ASA)
  • For the pickling marinade:
    • ½ bunch Celery leaves with stalks
    • 2-3 Garlic cloves, peeled and sliced
    • 10 g Black peppercorns
    • 2-3 Bay leaves

Preparation
Wash all vegetables. Peel the onions and carrots. Cut the peppers in two and halve them lengthwise. Do the same with the carrots and onions. If the green tomatoes are medium to small sized– just have them halved. If they are larger – cut them in two and then halve them lengthwise just like the peppers, carrots and onions. Cut the cauliflower head into medium- to small-sized florets.

Now you have your vegetables cut and ready – it’s time to prepare the pickling liquid:

In a large bowl mix the red wine vinegar and warm water (not boiling water – just warm – that way the salt and sugar will get dissolved easier in the pickling liquid). Add the sea salt and the sugar. Stir until they get dissolved. Add the aspirin pills and stir some more – the aspirin is insoluble in water, so you will be able to see the small grainy aspirin particles in the pickling liquid.

Now you have your pickling liquid ready – it’s time to add the ingredients for the marinade:

Add the whole bunch celery sprigs. If the stalks are long – cut them in half.

How to mix everything

In a large can mix the vegetables, the pickling liquid with the marinade and mix with hands. Put the lid on and place someplace warm. You can stir the mix everyday for the first couple of day – that way all vegetables get well soaked in the pickling liquid and marinade.

How long do pickled mixed vegetables last?

You will have fresh homemade pickled vegetables mix for 2-3 weeks. Just cut in smaller, bite-sized pieces before serving and pour some extra virgin olive oil as dressing.

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