Next Level Pickled Vegetables

Pickled roasted vegetables have a better flavor and texture than plain pickled vegetables. Delicious and make a great addition to grilled, BBQed and roasted meats.

Next Level Pickled Vegetables

Course: Appetizer, Condiments

Cuisine: American, European

Keyword: best pickled vegetables recipe, Pickled vegetables recipe

Prep Time: 30

Total Time: 30

Servings: servings

Calories: 175kcal

Author: Victor

A new way to make pickled vegetables that will impress just about anyone.

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Equipment

One 1-qt glass jar with a lid You may use a larger jar for a larger batch of pickled vegetables

Ingredients

4 cups mixed vegetables e.g. broccoli, cauliflower, asparagus, garlic scapes, peppers, etc.
2 cups white vinegar
3 Tbsp white sugar
2 Tbsp kosher salt
1 tsp black pepper ground
Olive oil for roasting vegetables

Instructions

Cut the vegetables into bite-sized pieces, wash and dry well.
Heat a tablespoon of olive oil in a large wok over medium-high heat. Add the vegetables and roast them for about 2-3 minutes, stirring frequently.
Remove the vegetables from the heat, transfer to a clean 1-Qt glass jar, and close with a lid.
Pour the vinegar in a medium bowl. Add the salt, pepper and the sugar and whisk until the salt and the sugar are dissolved. Pour the vinegar in the jar to the top. Discard any leftovers.
Cover and let stand at room temperature for 4-6 hours or overnight, then refrigerate for up to 4 weeks. These pickled vegetables are ready for consumption after only a few hours but only get better over time.

Notes

This recipe is easily scalable. For example, if you want to make a half-gallon jar of pickled vegetables, multiply all the ingredients by two.

Please note that the sodium in the nutrition card is exaggerated. Most of it will remain in the brine, while only some will be in the actual vegetables. I have no reliable way to calculate the actual sodium contained in the vegetables.

Nutrition