I've talked before about how much traveling inspires me and my recipe creation. When I was in Tucson a few months ago, we had a delicious lunch downtown at Penca. Some pickled veggies were served as a garnish to our tacos. Usually I'd skip them, but I tried the carrots, and they were a revelation! They had been pickled with jalapeños, which left the pickles both briny and spicy! There was something addictive about them. I decided that I'd try to recreate them at home, but pickling is something I'd never done before.
As it turns out, there are lots of ways to pickle foods, real canning technique (which is over my head), some with sugar, some without, some cooked, some raw, etc. My main goal was to find the easiest method that was still delicious. And as it turns out, the easiest method I tried was also the most delicious! The method I use for these veggies isn't "canning," so these do need to be kept in the fridge rather than the pantry. That said, they will last quite a long time in the fridge. They're also sugar free, making them all Whole30 and 21 Day Sugar Detox compliant.
Once I got into pickling, I just kept going and going with different vegetables, so here I've made 3 varieties. The pickling liquid is the same for all 3 recipes, so just mix and match whatever veggies you'd like. The liquid is enough for 2 jars, so make 2 of the same thing, or 1 jar each, of 2 different varieties.
The first is pickled fennel bulb. These were inspired by a salad my friend ate in Austin. I had eaten pickled onions before, but never fennel. What an interesting vegetable to pickle! They turned out great, and I'll be posting my version of that salad soon, so keep an eye out!
The next version are the spicy carrots inspired by Penca. They're simple mini carrots pickled with jalapeños. Spicy, vinegary, delicious. These are a great garnish, or even just as a snack.
The last is what I call "salsa mix." I pickled jalapeños, onions, and garlic in the same jar, which makes whipping up some homemade salsa super easy! A recipe for my pickled veggie salsa will be published by Edible Baja Arizona, so join their mailing list for that recipe. Get your veggies pickling now so you're ready to whip up tasty homemade salsa tomorrow!
Pickled Veggies- 3 Ways
Liquid for 2, 16 oz jars of veggies:
1 1/4c apple cider vinegar
1 1/4c filtered water
Fennel- for 1, 16 oz. jar
2 small, or 1 large fennel bulbs plus some fronds (for flavor, I don't eat the fronds)
Spicy Carrots- for 1, 16 oz. jar
7-10 mini carrots
Salsa Mix- for 1, 16 oz. jar
1 small white onion
6 garlic cloves
- In a medium bowl, whisk together the water, vinegar, and salt.
- Choose which vegetables you want to pickle, and slice them all thin (I leave the carrots and garlic cloves whole, but slice everything else).
- Pack your vegetables into 2, 16 oz. jars.
- Pour the liquid over the vegetables until they're completely covered, then screw the lids onto the jars.
- Let the jars sit on the counter for 24 hours, then put them into the fridge.
- These will stay good in the fridge for weeks!
Don't forget, if you decide to make this, snap a photo for me! Post your picture on Instagram, and tag me at #ideatthatfoodtoo. You can also Pin this picture so you don't forget to make this another time!