Quick Mulled Spice Pickled Veggies
One of my favorite accessories to a meal or snack is pickled veggies. I love the combination of sour + salty + crunchy + spice. Bonus — they’re so light on calories (which makes me feel good about adding them to every bite!).
I always have at least two versions of homemade pickled veggies in the fridge at any given time because they’re so easy to personalize! In addition to these mixed pickled veg with mulling spices, I’ve also got a lemon basil variety in the works.
2 Step Pickled Veggies
With just 2 steps involved in this recipe, pickled veggies are so quick and simple to make :: Chopping + Brining.
Chop
For this recipe I used a combination of celery, purple onions and carrots. Uniformity and symmetry are important details to keep in mind while chopping. For these pickled veggies, I prefer making a long, matchstick cut.
Brine
I’ve found that a 1:1 ratio of vinegar to water is the prefect base for my brine solution, sour enough to be classified as a pickle but not so sour that it overpowers the rest of my food. Additionally a 1:1 ratio of salt to sugar is the other key to perfect pickles.
A brine is so impressionable – so take the opportunity to use ::
- your favorite flavors
- what’s in season
- what you have on hand
In addition water, vinegar, sugar and salt, I also added a few fresh herbs and 1 T of mulling spices. You could add citrus peel, garlic clove, everything seasoning, chili powder or even curry. It’s hard to find a combination that doesn’t work — just be sure to maintain the ratios I’ve listed in this recipe.
Quick Mulled Spice Pickled Veggies
- 1 medium red onion, thinly sliced ((I prefer the half-moon slice))
- 2 carrots, cut into matchsticks
- 2 celery ribs, cut into matchsticks
- 1-2 sprig of fresh thyme (optional)
- 1 sprig of fresh oregano (optional)
- 1 sprig of fresh fennel, (optional)
- 2 hot red peppers (optional)
- 1 T ((scant)) cane sugar
- 1 T ((scant)) kosher salt
- 2 t mulling spices
- 1 c white vinegar*
- 1 c water
In a small saucepan, combine sugar, salt, mulling spices, vinegar and water.
Bring to boil over medium flame.
Allow the mixture to simmer for 2-3 minutes.
While the mixture is simmering, place veggies, herbs and peppers into a quart-sized jar.
When simmering time is complete, carefully pour the hot spiced vinegar mixture over the veggies. Screw on lid and refrigerate 2 hours to overnight.
Lasts 2 months refrigerated.
*Any type of vinegar will work.
