Pickling Vegetables Sour – Instructions And Recipes

If you have harvested or bought a lot of vegetables and want to keep them for a few weeks or months, pickling is a wonderful option. We give you some general tips and name three delicious recipe ideas.

How to pickle vegetables – general instructions

Basically, you can pickle vegetables in two ways:

• Salt and drain raw
• ferment

Finally, pour cold or hot vinegar liquid over the prepared vegetables – depending on how much bite you want it to have (cold for more bite, hot for a softer consistency).

In detail (raw variant):

1. Wash the vegetables thoroughly.
2. Cut the ingredients into small pieces (ideally cubes).
3. Salt the raw vegetables or place them in salted water.
4. Let the vegetables soak for 12 to 24 hours.
5. Rinse the vegetable pieces.
6. Place the vegetables in sterilized canning jars.
7. Fill the pieces with (appropriately) flavored vinegar stock – cold or hot.
8. Close the jars tightly.

Recipe ideas for sour pickling vegetables

Recipe #1: Spicy Garden Vegetables
Ingredient list:

• 2 medium onions
• 3 carrots
• 1 kg zucchini
• 4 bell peppers (2 red, 2 yellow)
• 1 hot pepper
• 250 grams of cauliflower
• 2 cloves of garlic
• 500 ml white wine vinegar
• 200 g sugar*
• 2-3 tsp salt
• 1 tsp mustard seeds
• 1 tbsp cucumber seasoning
• ½ tsp turmeric (ground)

Recipe #2: Baby Corn with Romanesco
Ingredient list:

• 250 g fresh baby corn
• 150 g Romanesco florets
• 100 g peppers (small, orange, sweet)
• 2 sprigs of basil
• 40 grams of salt
• 1 tsp white peppercorns
• 1 tsp sugar*
• 120 ml white wine vinegar
• 30 ml white balsamic vinegar

Recipe #3: Spicy Tomatoes
Ingredient list:

• 400 g red cherry tomatoes
• 400 g yellow cherry tomatoes
• 2 red chili peppers
• 500 ml fruit vinegar
• 250 g sugar*
• 2 vanilla beans
• 3-star anise
• 3-4 cloves
• 2 sticks of cinnamon
• 3 sprigs of thyme