I’ve been on a huge pickled vegetable kick for months now. It started when I was making Bahn Mi one night for dinner back in the fall and my affinity for them never really left. They’re the best condiment ever (IMO) for 3 reasons. First, they’re healthy. Can’t beat that in a condiment. Second, they’re super quick and easy to make. And finally, they’re delicious on almost anything. Some of my favourite ways to use them are as garnish on egg and avocado toast, in any sandwich (though, I’d probably steer clear of PB & J ;)), in a salad, or as an added hit of tangy-ness on a bowl of curry.
For a basic recipe here’s what you’ll need
2 Cups of your favourite vegetables, sliced or diced. Some great ones to try are onions, radishes, carrots, cucumbers and celery
3/4 Cup of vinegar (I prefer red wine vinegar, but any will do)
1 tbsp sugar
1 tsp salt
In a small pot, stir together the vinegar, sugar and salt. Over medium heat, bring to a simmer and stir until the sugar is dissolved. Remove from the heat and allow to cool for about 10 minutes. Add the veggies to the pot and stir. Place everything in a glass bowl or mason jar, cover and set in the fridge until your ready to use them.
For a jazzed up version and my favourite way to pickle vegetables, you’ll need everything from the basic recipe, plus:
1″ piece of ginger, sliced
2 whole star anise
a pinch of chili flakes.
Follow the steps above, adding the ginger, star anise and chili flakes to the vinegar mixture before simmering.