Pickled Fermented Vegetable Feast (Print)

An artful selection of vibrant pickled and fermented vegetables bursting with bold, tangy flavors.

# Components:

→ Quick-Pickled Red Onions

01 - 1 medium red onion, thinly sliced
02 - 1 cup distilled white vinegar
03 - 1 cup water
04 - 1 tablespoon granulated sugar
05 - 2 teaspoons kosher salt

→ Fermented Carrot Sticks

06 - 4 large carrots, peeled and cut into sticks
07 - 2 cups filtered water
08 - 1 tablespoon sea salt (non-iodized)
09 - 2 garlic cloves, peeled
10 - 1 teaspoon coriander seeds
11 - 1 sprig fresh dill

→ Pickled Golden Beets

12 - 2 medium golden beets, peeled and sliced into rounds
13 - 1 cup apple cider vinegar
14 - 1/2 cup water
15 - 2 tablespoons honey or maple syrup
16 - 1 teaspoon kosher salt
17 - 1 bay leaf

→ Pickled Purple Cauliflower

18 - 2 cups purple cauliflower florets (approximately 5.3 oz)
19 - 1 cup rice vinegar
20 - 1/2 cup water
21 - 1 tablespoon sugar
22 - 1 teaspoon kosher salt
23 - 1/2 teaspoon turmeric powder (optional)

→ Garnishes & Serving

24 - Fresh dill fronds, for garnish
25 - Fresh parsley leaves, for garnish
26 - Crusty bread or crackers (optional)

# Directions:

01 - Wash jars, bowls, and utensils thoroughly with hot, soapy water. Rinse well and air dry. Inspect jars for cracks or chips; discard damaged ones.
02 - Combine vinegar, water, sugar, and salt in a saucepan and bring to a simmer over medium heat, stirring until dissolved. Place sliced onions in a heatproof jar, pour hot liquid over to cover completely. Cool to room temperature (about 30 minutes), then cover and refrigerate. Onions are ready after 1 hour, best after 24 hours.
03 - Dissolve sea salt in filtered water to make brine. Pack carrot sticks, garlic, coriander seeds, and dill into a clean, wide-mouth jar. Pour brine over the carrots until fully submerged. Weigh down with a fermentation weight or clean object. Cover with cloth or fermentation lid to allow gases to escape. Keep at room temperature (65–75°F) for 3–7 days, tasting after day 3. Discard if brine becomes slimy or smells off.
04 - Blanch beet slices in boiling water for 3 minutes. Drain and rinse with cold water. Place beets and bay leaf in a clean jar. Heat apple cider vinegar, water, honey or maple syrup, and salt until just simmering and salt dissolves. Pour hot liquid over beets, ensuring coverage. Cool to room temperature for 30 minutes, then cover and refrigerate.
05 - Place cauliflower florets in a clean jar. In a saucepan, combine rice vinegar, water, sugar, salt, and turmeric powder (if using), bring to a boil and stir until dissolved. Pour hot liquid over florets to submerge. Let cool to room temperature, cover, and refrigerate.
06 - Select small jars or bowls to hold pickled vegetables. Arrange them on a platter in linear or grid fashion, grouping by color for visual appeal. Garnish each jar with fresh dill or parsley. Serve immediately or refrigerate for up to 24 hours for optimal color and texture. Optional: serve with crusty bread or gluten-free crackers.

# Expert Advice:

01 -
  • You'll have a stunning, show-stopping platter that looks like it came from a high-end restaurant, yet it's entirely within reach at home
  • These vegetables last for weeks in the fridge, so you're building a pantry of bold flavors that transform everyday meals and snacks
  • The fermentation process creates beneficial probiotics that feel good in your body, turning simple vegetables into nutritional superstars
  • Once you understand the basic method, you can pickle and ferment almost anything—radishes, cucumber spears, green beans—making this a gateway to endless experimentation
02 -
  • Non-iodized salt is absolutely non-negotiable for fermentation. Iodine kills the beneficial bacteria that create tangy, complex flavor. One batch made with regular table salt taught me this the hard way—the carrots never fermented, just sat there sad and vegetable-like.
  • Keep everything submerged. Vegetables that float above the brine will turn brown, develop mold, and ruin the entire jar. Use a fermentation weight, a clean glass, or even a small clean ceramic ramekin—whatever keeps them under.
  • Chlorine in tap water interferes with fermentation. Filtered water isn't fancy; it's essential. This one change elevated my fermented vegetables from decent to genuinely delicious.
  • Cold pickling liquid cooled to room temperature creates the best texture. If you pour boiling vinegar onto room-temperature vegetables, they'll soften unevenly and won't develop the crisp-tender bite that makes this dish special.
03 -
  • Make these pickled and fermented vegetables on Sunday and you'll have a constantly-replenishing appetizer bar all week. Toss them into salads, pile them onto avocado toast, serve them alongside cheese and charcuterie, or eat them straight from the jar when you need something bright and alive to wake up your palate.
  • Experiment with the spices once you understand the basic method. Mustard seeds add a sharp bite, black peppercorns create heat, chili flakes bring fire, and star anise introduces something almost licorice-sweet. The vegetables are the canvas; the spices are your paintbrush.
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