Pickled Vegetables
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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These homemade pickled vegetables are a vibrant, crunchy addition to any pantry and a staple of Mediterranean-style dining. This vegan recipe combines a colourful medley of cauliflower, peppers, and carrots with the briny depth of Sicilian green olives and oil-cured black olives. The pickling liquor is perfectly balanced with mustard seeds and a hint of red-pepper flakes, providing a gentle heat that develops beautifully over time. It is a fantastic way to preserve seasonal produce while creating a versatile side dish.
Ideal for serving as part of an antipasti platter or as a tangy accompaniment to savoury tarts and salads, these pickles offer a refreshing contrast to richer foods. By blanching each vegetable individually, you ensure they retain their distinct textures and bright colours. This recipe is simple to prepare and keeps well in the fridge, making it a brilliant make-ahead option for effortless weekend entertaining or healthy snacking throughout the week.
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Ingredients for Pickled Vegetables
600ml distilled white vinegar
725ml water
180ml sugar
5 tablespoons kosher salt
1 teaspoon yellow mustard seeds
1/2 teaspoons dried hot red-pepper flakes
1 head cauliflower (900g), trimmed and broken into 1- to 1 1/2-inch florets (6 cups)
1 red pepper, cut into 1-inch pieces
1 yellow pepper, cut into 1-inch pieces
4 carrots, cut diagonally into 1/2-inch-thick slices (200g )
4 celery ribs, cut into 1-inch-thick slices (725ml )
240ml drained bottled whole peperoncini (110g)
240ml large brine-cured green olives (preferably Sicilian
170g )
120ml oil-cured black olives (170g)
How to make Pickled Vegetables
Bring pickling-liquid ingredients to a boil in a 3-quart nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Transfer to a 4-quart nonreactive bowl and cool about 30 minutes.
Bring about 5.7L unsalted water to a boil in an 8-quart pot. Have ready a large bowl of ice and cold water. Add cauliflower to pot and boil until crisp-tender, about 4 minutes, then transfer with a slotted spoon to ice bath to stop cooking. Cook remaining vegetables separately in same manner, allowing 4 minutes each for peppers and carrots and 2 minutes for celery. Drain vegetables in a colander and spread out on 2 large kitchen towels to dry.
Add cooked vegetables, peperoncini, and olives to pickling liquid. Weight vegetables with a plate to keep them submerged, then chill, covered, at least 1 day.
Clause de non-responsabilité
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
17 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors

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