I love making homemade pickled vegetables! They’re so easy to make and the colors come out beautiful as you watch them soak in the vinegar. And because they’re so versatile, you can eat it with fried fish, sandwiches or any other foods in need of a kick.
For the spiced pickles:
- Horseradish, cut into thin circles
- Carrots, cut into thin circles
- Cucumber, cut into thin circles
- 3 cloves garlic
- 1 red onion, cut into thin strips
- 1 cup white vinegar
- 1 cup water
- 3/4 cup white sugar
- 1 tbsp salt
- 10 whole cloves
- 10 whole coriander
- 1 tsp pickling spice
- 1/4 tsp whole cumin
- 1/4 tsp anise seed
- 1 star anise
- 1 cinnamon sticks
Directions:
- Sterilize your mason jar. In this picture I recycled some of my spaghetti sauce jars. Just wash it with soap and water then sterilize.
- In a small stainless pot, simmer the vinegar, water, sugar and salt. Stir
- Add the spices, cloves, coriander, pickling spice, cumin, anise seeds, and star anise. Stir and simmer for 10 to 15 minutes.
- Turn off the heat and let cool.
- Add the vegetables, horseradish, carrots cucumber, and garlic.
- Transfer to a clean jar. Add the cinnamon stick.
- If it’s still warm wait until it has totally cooled before covering.
- Wait at least a week before consuming.
Classic Pickles:
- horseradish, cut into circles
- carrots, cut into circles
- cucumber, cut into circles
- 1 1/2 c white vinegar
- 1 cup water
- 3/4 cup sugar
- 1 tbsp salt
- 2 tsp schechuan peppers
- 1 tsp pepper flakes
- 4 bay leaves, crushed
Directions:
- In a small pot, add the vinegar, water, sugar and salt. Stir and simmer for about 15 minutes.
- Turn off the heat. Let cool.
- Transfer into a clean jar. Add pepper flakes and bay leaves.
- Add the carrots, cucumber and horseradish.
- Cover tightly.
Grated Pickles:
- 3 medium sized carrots, peeled and grated
- 1 medium sized horseradish, peeled and grated
- 1 cup white vinegar
- 1/3 cup sugar
- 1 tbsp salt
- 1/2 cup sweet mirin cooking wine
- 2 tbsp sweet chili sauce (yes! the sauce you use for eggrolls)
Directions:
- In a small pot, add the vinegar, salt and sugar. Stir well.
- Simmer for 10 minutes. Turn off the heat.
- Let cool. Add the rest of the ingredients.
- Transfer into a clean jar.
- Cover tightly.
- Allow 24 hours for the flavors to develop before consuming.
Decorative Chilies:
- Clean a transparent glass bottle and fill it about 3/4 full with white vinegar.
- Insert your chilies one at a time. Once your bottle begins to overflow, simply pour out the excess vinegar.
- Continue filling the bottle until the chilies and vinegar reach right below the rim of the bottle.
- That’s it!
