Easy Spicy Pickled Vegetables

These spicy pickled vegetables are a delicious side addition to add to a variety of savoury meals. Enjoy as a garnish on nachos or tacos, on the side of meat or vegetables, or pop into a sandwich to add some extra texture and flavours. These easy pickled vegetables are also a tasty addition to any platter.

I love having a jar of these pickled vegetables in the fridge, they are so versatile but also so good I can just eat them out of the jar!

This pickled vegetable recipe is really easy, with only simple ingredients, you can't go wrong.

Key Ingredients

Cauliflower florets (about 1 medium head)
Medium-sized carrots
Fresh jalapeno
Fresh garlic cloves
White vinegar
Sugar
Sea salt
Whole mustard seeds
Caraway seeds

Step-by-Step Instructions

1. First, prepare the vegetables. Break or chop the cauliflower head into very small florets. Peel and slice the carrots into 5cm/2” long sticks about 6mm/ ¼” thick. Cut off the stem of the jalapeno and slice it into thin rounds. Peel the garlic and crush partially with the side of a knife.
2. In a sterilized (1 litre/quart) preserving jar, layer the cauliflower florets, carrots, and sliced jalapenos. Pack in fairly tightly.
3. Once the jar is full, add the mustard and caraway seeds.

   

   

   

   4. In a medium saucepan, heat the vinegar, sugar, salt, and water, stirring until everything is dissolved. Bring to a simmer.
   5. Pour the hot mixture over the vegetables until they are completely covered. Leave 12mm/½” of space at the top of the jar.
   6. Place the lid on the jar and seal tightly. Place in the fridge for at least 5 days.

   

   

   

How to store:

The pickled vegetables should last refrigerated for up to 2 months. For room-temperature storage, you can do conventional canning (water bath).  If doing so, reduce the vinegar to 1 cup/235ml and increase the water to ¾ cup/175ml.

Other recipes you may like:

Delicious, fresh and full flavoured, this coriander chimichurri sauce makes a great addition to grilled meat, fish, tacos or potatoes.

One of my favourite dressings, creamy and tangy this lemon tahini dressing goes well over pretty much anything!

This tasty kale, basil and walnut pesto is a great way to get more veggies in, it is a dairy-free/Vegan pesto.

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If you make these spicy pickled vegetables I would love for you to give it a star rating ★ below. You can also tag me #lovefoodnourish on Instagram – I love seeing your creations!

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Spicy Pickled Vegetables

Yield: 1 litre/1 quart. Serves approx 16.

Prep Time: 10 minutes

Cook Time: 5 minutes

Additional Time: 5 days

Total Time: 5 days 15 minutes

Learn how to make spicy pickled vegetables with this easy recipe. Pickled veggies are great on tacos, nachos, salads, sandwiches, or enjoy on a platter.

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Ingredients

• 450gm/1 lb cauliflower florets (about 1 medium head)
• 175g carrots (2-3 medium carrots)
• 1 large jalapeno
• 2 cloves garlic
• 1 ¼ cup/295ml white vinegar
• 2 tablespoon sugar
• 1 teaspoon sea salt
• 1 teaspoon whole mustard seed
• ½ teaspoon caraway seed
• ½ cup/120ml water

Instructions

1. First, prepare the vegetables. Break or chop the cauliflower head into very small florets. Peel and slice the carrots into 5cm/2” long sticks about 6mm/ ¼” thick. Cut off the stem of the jalapeno and slice it into thin rounds. Peel the garlic and crush partially with the side of a knife.
2. In a sterilized (1 litre/quart) preserving jar, layer the cauliflower florets, carrots, and sliced jalapenos. Pack in fairly tightly.
3. Once the jar is full, add the mustard and caraway seeds.
4. In a medium saucepan, heat the vinegar, sugar, salt, and water, stirring until everything is dissolved. Bring to a simmer.
5. Pour the hot mixture over the vegetables until they are completely covered. Leave 12mm/½” of space at the top of the jar. Place the lid on and seal tightly.
6. Place in the fridge for at least 5 days. The pickled vegetables should last refrigerated for up to 2 months.*

Notes

• The pickled vegetables should last refrigerated for up to 2 months. For room-temperature storage, you can do conventional canning (water bath).  If doing so, reduce the vinegar to 1 cup/235ml and increase the water to ¾ cup/175ml.
• The nutritional information is approximate only and based on a serving size of ¼ cup per person and 16 servings per jar.

Nutrition Information

Yield 16 Serving Size 1
Amount Per Serving Calories 24Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 158mgCarbohydrates 4gFiber 1gSugar 3gProtein 1g

This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.