As a sweet and sour bite in a salad, as a topping on a burger or falafel sandwich or simply as a side dish: pickled vegetables always work well. And they are super easy to make! You have to be patient for it, but after that you have a perfect addition to almost every dish for a week.
We have listed 6 tasty pickled vegetables for autumn.
How to make pickled vegetables
In fact, making pickled vegetables is very easy. To do this , put 500 milliliters of water, 300 milliliters of apple cider vinegar (or other vinegar), 3 tablespoons of sugar and 1 tablespoon of salt in a pan and bring to the boil briefly; keep stirring until the sugar has dissolved. Then remove the pan from the heat and let it cool for a while.
Meanwhile, cut your autumn vegetables into thin slices or strips and blanch them (cook for about 1 to 2 minutes). Drain them immediately and put them in a preserving jar or a large plastic container. Add extra seasonings if necessary, such as mustard seeds, peppercorns, fresh ginger and/or a finely chopped fresh red pepper.
Pour the cooled vinegar mixture over the vegetables and refrigerate for at least a few hours – at least 24 hours is even better. And your pickled vegetables are ready!
Pickled Vegetables for Fall
Autumn on Culy is one long hymn to our favorite orange vegetable: pumpkin ! And yes, you can even pick it . Combine pickled pumpkin with pomegranate seeds and fresh kale for a nice autumn salad.
Pickled red cabbage
The red cabbage season is also almost upon us. And we don’t mean red-cabbage-with-apple-in-a-pot, but the real deal . And it is very tasty pickled, for example together with white cabbage. Perfect as a garnish for a good hot dog or burger, for example.
Pickled cauliflower not only plays a leading role in piccalilli , but is also very tasty on its own – for example as a topping for a falafel sandwich. Add a little spicy garlic sauce and voila!
Pickled carrot may be nothing new, but it is very tasty. It goes well with roasted vegetables such as parsnips and beets. The sweet and sour of the pickled carrot is then a nice fresh counterpart to the other sweet vegetables.
Yes, you can even pickle kale. Sounds a bit crazy, but it’s fantastic as a base of a salad, along with spinach or oak leaf lettuce for example. Don’t forget to give your kale a massage before you put it in.
Parsnips are somewhat similar in structure to carrots, so it’s no surprise that this forgotten vegetable also comes into its own in a preserving jar. Cut into thin strips and mix with, for example, a warm dish with bulgur or quinoa.