Description
Discovering quick pickling has changed the game for me! They give beautiful color and the perfect hit of flavor to bowls, salads, tacos…or just eaten alone. Here I’ve done red onion, purple cabbage, radishes and yep, avocado! Vegan.
Ingredients
Scale
For each jar of pickled veg:
- Approx. ½ cup of your favorite vegetables to pickle
- ¾ cup (175 ml) boiling water
- ¾ cup (175 ml) white vinegar
- 2 tsp salt
- 2 tsp sugar
- Optional additional spices (I didn’t use any for these ones but have at times- dill, garlic, coriander, chili flakes- prepare to your preference or just leave plain)
Instructions
- For avocado I found that using less ripe (almost unripe) worked best. Ripe avocados got too mushy and were hard to remove from the jar.
- You can swap the vinegar for apple cider, white wine or rice wine if you prefer, just note the veggies will pick up the flavor of whatever vinegar you use.
- Sugar- you can also sub for different sugars, same as above, will just slightly modify the flavor
- Slice your vegetables in thin, lengthwise slices (make sure you will be able to close the lid) and add them to your jar(s).
- Add boiling water, vinegar, salt and sugar to a large pitcher if making multiple jars or a large drinking glass if just making one (I recommend making multiples, you’ll be happy you did). Stir to dissolve the salt and sugar.
- Pour your mixture over top of the veggies, completely covering them with liquid. Screw the lid on and let them cool at room temperature before placing in the fridge.
Notes
- For avocado I found that using less ripe (almost unripe) worked best. Ripe avocados got too mushy and were hard to remove from the jar.
- You can swap the vinegar for apple cider, white wine or rice wine if you prefer, just note the veggies will pick up the flavor of whatever vinegar you use.
- Sugar- you can also sub for different sugars, same as above, will just slightly modify the flavor.
- Prep Time: 10 minutes
- Category: Snacks, Sides, Appetizers
- Method: No Bake
- Cuisine: European