It’s almost Ramadan so now’s the perfect time to make your pickles, sauces, and chutneys! While I always grew up in a home that had multiple jars of pickles in the fridge, it is only recently that I experimented with my version. This easy vegetable pickle is a great way to use up any veggie scraps you might have in the fridge and makes for a wonderfully thoughtful gift.
While the recipe calls for specific vegetables, I used what I had on hand. You can add in a variety of other crunchy vegetables like green peppers, carrots (big and baby carrots) and even tiny pickling onions.
Easy vegetable pickle
Ingredients
- 1 cup apple cider vinegar
- 2 1/2 cups water
- 2 tbsp sugar
- 1 tsp salt
- 1/2 head cauliflower, broken into florets
- 1 red pepper, chopped into bite sized pieces
- 3 small red onions, chopped into bite sized pieces
- 2 small apples, chopped into bite sized pieces
- 10 cloves garlic
- 6 green chillies, 4 whole and 2 sliced down the middle
- 1 tbsp mustard seeds
- 8 bay leaves
Directions
- Bring the vinegar, water, sugar and salt to a simmer and let cool.
- Divide the vegetables between 4 clean and sterilized jars. Divide the mustard seeds, whole chillies and bay leaves between the jars as well.
- Pour over the pickling liquid, seal tightly and turn the jar upside down for a few hours to ensure that everything is submerged.