Brighten Up Your Winter with Homemade Pickled Vegetables! As the cold winter months settle in, our cooking routines make it easy to fall into a rut. But fear not! There's a fun and flavorful way to shake things up right in your kitchen: pickling! This delightful project brings bold flavors to your winter cooking and puts a fresh spin on veggies that may be looking a little sad right now. Take out the aprons and dive into a crunchy, tangy, pickled vegetable recipe.
Scott Myers
8
25 minutes
15 minutes
Asian American
Side Dish- Preserved Food
Why Pickle in Winter? Winter cooking often means cozy stews and hearty casseroles, but it doesn't have to stop there. Pickling serves as the perfect antidote to bland winter fare. Pickled vegetables add a zingy crunch—reminiscent of summer days—and boost your meals with vibrant colors and flavors. And the best part? This project is super simple and rewarding!
1 cup rice wine vinegar
1/2 cup mirin
Salt to taste
2tbsp honey
2tbsp fresh ginger
1 stalk fresh lemongrass smashed (optional)
1 carrot peeled and shaved
1 cucumber sliced thin
2 baby red onions or shallots sliced thin
2 baby bok choy trimmed and halved
Baby sweet peppers thinly sliced
Red radish thinly sliced
Knife
Peeler
Saucepan
Large Bowl
Cutting Board
Colander
Prep vegetables.
Make pickling liquid.
Warm liquid on the stove and check seasoning.
Once cooled pour over vegetables and cover and let stand overnight.
Place in jars the following day and let stand in refrigerator for 3 days.
