Crisp Harvest Medley: A Tangy, Crunchy Delight
As the season turns and the harvest comes in, there’s nothing quite like capturing the fresh, vibrant flavors of your favorite vegetables in a quick and easy pickled medley. My Crisp Harvest Medley recipe is perfect for those who enjoy a mix of tangy, spicy, and crunchy elements in their meals. Whether you want to add a punch to your sandwiches, salads, or simply enjoy them as a snack, this medley is a must-try!
Ingredients
- 1 medium carrot, peeled and cut into coins or matchsticks
- ¼ head cauliflower, cut into small florets
- ½ large red onion, thinly sliced
- 1 medium pickling cucumber, peeled and cut into coins or thinly sliced
- 3 to 4 jalapenos, ends trimmed and seeds removed if very hot, sliced
- 2 to 3 cloves garlic, smashed and sliced
- 2 teaspoons whole peppercorns (optional)
- 2 teaspoons whole mustard seeds (optional)
For the Brine:
- 1 cup white distilled vinegar
- ¼ cup rice vinegar or apple cider vinegar
- 1 ¼ cups water
- 2 teaspoons sea salt
- 1 tablespoon sugar
Directions
- Prepare the Jar: Start by cleaning a 32-ounce glass jar with white vinegar. Rinse it after a minute to ensure it’s ready for your crisp medley.
- Combine the Vegetables: In the prepared jar, add all the vegetables – carrot, cauliflower, red onion, pickling cucumber, jalapenos, and garlic. If you like a bit of extra spice and flavor, toss in the optional whole peppercorns and mustard seeds.
- Make the Brine: In a saucepan, combine the white distilled vinegar, rice vinegar or apple cider vinegar, water, sea salt, and sugar. Heat the mixture until it comes to a boil, stirring to dissolve the salt and sugar completely.
- Pour the Brine: Carefully pour the hot brine over the vegetables in the jar. Make sure the liquid covers the vegetables fully, filling the jar just below the rim.
- Seal and Chill: Allow the jar to cool slightly before sealing it tightly. Place it in the refrigerator and let it chill for at least one day to develop the best flavor.
Serving Suggestions
This Crisp Harvest Medley is ready to enjoy in just 24 hours, though it only gets better with time. Serve it alongside sandwiches, burgers, or as a refreshing side to your main dishes. It also makes a great addition to charcuterie boards or as a tangy topping for tacos and salads.
Nutritional Information
- Prep Time: 10 minutes
- Cooking Time: 5 minutes
- Total Time: 15 minutes
- Calories: 50 per serving
- Servings: 4
This recipe is not just a burst of flavor but also a quick and easy way to preserve the freshness of your seasonal veggies. Happy pickling!
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Crisp Harvest Medley
- Total Time: 15 minutes
- Yield: 4 1x
Ingredients
1 medium carrot, peeled, cut into coins or matchsticks
¼ head cauliflower, cut into small florets
½ large red onion, thinly sliced
1 medium pickling cucumber, peeled, cut into coins or thinly sliced
3 to 4 jalapenos, ends trimmed and seeds removed if very hot, sliced
2 to 3 cloves garlic, smashed and sliced
2 teaspoons whole peppercorns, optional
2 teaspoons whole mustard seeds, optional
For the brine:
1 cup white distilled vinegar
¼ cup rice vinegar or apple cider vinegar
1 ¼ cups water
2 teaspoons sea salt
1 tablespoon sugar
Instructions
Prepare a 32-ounce glass jar by cleaning it with white vinegar; rinse after a minute.
Combine all vegetables and optional spices like peppercorns and mustard seeds in the jar.
In a saucepan, heat both vinegars, water, salt, and sugar until boiling. Stir to dissolve solids.
Pour the hot brine over the vegetables in the jar, filling to just below the rim.
Allow to cool slightly, then seal and chill. Best enjoyed after at least one day in the fridge.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 50 Kcal