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