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Food

Shut Up And Cook: Backyard Pickled Vegetables

Pickled vegetables
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I know this may sound southern or country to y’all, but don’t let the word “pickled” fool you. This recipe is not only pretty and colorful, the taste is awesome! It is so easy to make, and it definitely adds a little something extra to a number of your other favorite recipes in Shut Up and Cook, especially some of the salads.

Pickled Carrots:

  • 2 medium carrots, cut into matchsticks
  • 1 cup apple cider vinegar
  • 1/2 cup warm water
  • 3 tablespoons maple syrup
  • 1 tablespoon kosher salt

Pickled Radishes:

  • 5 to 7 radishes, trimmed and quartered
  • 1 cup apple cider vinegar
  • 1/2 cup warm water
  • 3 tablespoons maple syrup
  • 1 tablespoon kosher salt

Pickled Cauliflower:

  • 1/2 head of cauliflower, florets trimmed
  • 1 cup apple cider vinegar
  • 1/2 cup warm water
  • 2 tablespoons maple syrup
  • 1 tablespoon kosher salt

Method of Preparation

  1. In a 2-cup mason jar or glass container with an airtight lid, add one of the vegetables (carrots, radishes, or cauliflower) In a small bowl, mix together the apple cider vinegar, warm water, maple syrup, and kosher salt; stir until everything is throughly combined. Pour the pickling liquid over the vegetables and secure the lid. Allow to stand for 1 day for a light pickling or up to 3 days for a strong pickling.

For Serving:

These pickles are simply delicious on their own. They’re also wonderful when tossed into a summer salad or even drizzled with a bit of olive oil.

Photographer Credit: Nicole Garner 

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