2023. 6. 12. 11:17ㆍMy daily life in America 미국 일상
If you enjoy pickeld vegetables with your meals, why don't you try to make them yourself?
I love my homemade pickled vegetables with pizza, pasta, and even some Korean foods.
Also, I think it's a good way to make raw vegetables delicious. I use some beets(or purple cabbage) to make a pretty color, and they taste good when pickled.
Anyway you can turn any vegetables you love into a sweet and sour side dish by pickling them.
Making pickled vegetables is pretty easy. You just combine all the pickling water ingredients in a pot, boil them, and pour in a vegetables filled jar. To make the pickling water, you can buy a pickling spice.
Do you see how many ingredients are in the pickling spice? It probably would be convinient to have one, but you don't really need to buy one if you have some sugar, cinnamon powder, salt, whole black pepper, and bay leaves.
To make natural purple or pink colored pickled vegetables, you can use some purple cabbage or beets. Beets are usually my go-to-ingredients. I haven't tried but probably red onion or red radish would work too.
If you want to make clear pickled vegetables, don't use any of purple vegetables.
* HOW TO MAKE PICKLED VEGETABLES *
| Ingredients | |
| For vegetables | For pickling water |
| 1 Carrot 1 Cucumber 1/2 Daikon 1 beet |
1 cup of brown sugar 1 cup of apple cider vinegar 2 cups of water 1 tsp salt 1/4 tsp cinnamon powder 1 tsp whole black pepper 1 bay leaf |
1. Prepare the vegetables.
Wash your vegetables and cut them into bite size pieces.
You can use any vegetables you like. I usually use carrots, cucumbers, beets(or purple cabbage), and daikons. I think carrrots, cucumbers and daikons are the most common ingredients for pickled vegetables in Korea. I also add some beets or purple cabbage to color the vegetables.
However, if you want the vegetables to have their own color, do not use any purple or red vegetables.
2. Make the pickling water.
Combine all the pickling water ingredients in a pot and boil them until the sugar dissolves completely.
Stir occasionally and remove the pot from the heat after boiling for a couple minutes.
When the pickling water boils, the vinegar creates a strong smell, so please make sure to open the windows in the kitchen and use the hood fan.
I usually use brown sugar for cooking. That's why I used brown sugar for this recipe too. No specific reason. You can use white sugar instead, especially if you want the clear color for the pickling water.
Speaking of the clear color, you can also use white vinegar instead of apple cider vinegar.
3. Get the jar ready.
To store the pickled vegetables, you can use some glass jars.
I love to collect glass jars from previous foods that I bought at the grocery store. Like an olive jar, pizza sauce jar, peanut butter jar and so on.
Then I reuse those as canisters for not only pickled vegetables, but also other dried food or coffee.
I think it's a good way to save some money.
4. Fill the jar with vegetables and pickling water.
Fill up the jars completely with the vegetables, and then pour in the pickling water.
After you remove the pickling water pot from the heat, give it time to cool down a little while you fill the jars with vegetables. I used a silicone funnel to pour the pickling water into the jar so that I didn't spill any.
5. Cool down the vegetables and store in the fridge.
Wait until the vegetables cool down and then put the lid on the jar.
Store the freshly pickled vegetables in the fridge and wait for at least 3 or 4 days before you eat them.
6. Enjoy your pickled vegetables with your favorite meals!
After 3 or 4 days, you will see the vegetables in the jar dyed fully red(or purple).
I usually enjoy them with pizza or cream pasta. They are also perfect with Korean barbeque! Korean barbeque is usually served with a lot of side dishes and one of them could be pickled vegetables.
Either way, I hope you enjoy your homemade pickled vegetables. Don't forget to watch the full recipe video below too :)