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Next Level Pickled Vegetables Recipe

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4.1 from 15 reviews

This quick and vibrant recipe for Next Level Pickled Vegetables offers a delightful way to enjoy a medley of roasted vegetables infused with a tangy, sweet, and salty pickling brine. Perfect as a flavorful snack, condiment, or side dish, these pickled veggies come together in minutes and develop their full taste after resting overnight.

Ingredients

Vegetables

  • 4 cups mixed vegetables (e.g. broccoli, cauliflower, asparagus, garlic scapes, peppers, etc.)

Pickling Brine

  • 2 cups white vinegar
  • 3 Tbsp white sugar
  • 2 Tbsp kosher salt
  • 1 tsp ground black pepper

Other

  • Olive oil for roasting vegetables (about 1 Tbsp)

Instructions

  1. Prepare the Vegetables: Cut the mixed vegetables into bite-sized pieces, then wash and dry them thoroughly to remove excess moisture.
  2. Roast the Vegetables: Heat about a tablespoon of olive oil in a large wok over medium-high heat. Add the prepared vegetables and roast them for 2-3 minutes while stirring frequently to ensure even cooking and slight caramelization.
  3. Jar the Vegetables: Remove the roasted vegetables from heat and immediately transfer them into a clean 1-quart glass jar. Seal the jar with a lid while you prepare the pickling brine.
  4. Make the Pickling Brine: In a medium bowl, combine the white vinegar, white sugar, kosher salt, and ground black pepper. Whisk thoroughly until the salt and sugar dissolve completely.
  5. Add the Brine to the Jar: Pour the pickling brine into the jar over the vegetables until it reaches the top. Discard any leftover brine.
  6. Pickle and Store: Cover the jar tightly and let it stand at room temperature for 4-6 hours or preferably overnight to develop flavors. Once ready, refrigerate the pickled vegetables where they can be stored for up to 4 weeks. Enjoy after a few hours or let the flavors deepen with time.

Notes

  • Use fresh, crisp vegetables for best texture and flavor.
  • Roasting the vegetables briefly enhances their flavor by adding caramelized notes.
  • The pickled vegetables are ready to eat after a few hours but taste best after sitting overnight.
  • Store refrigerated and consume within four weeks for optimal freshness.
  • Feel free to experiment with different vegetable combinations based on seasonal availability.

Find it online: https://dishcooks.com/next-level-pickled-vegetables-recipe/