How to make pickled vegetables so you always have them ready to go

Whether it’s hard vegetables or carrots, The cauliflower, The whole onionsThe garlic or the wild asparagus as if there were other more delicate ones like cucumbers wavy sliced ‚Äč‚Äčonions, Vinegar preservation is a very easy option so that they last for many days in perfect condition and, moreover, they are ready to use.

Pickles and gherkins are common companions to hamburgers and salmon appetizers, they are also essential as part of some sauces, such as tartar, relish or any vinaigrette or salad dressing. Pickles, in addition to being very rich in umami and therefore very tasty, also give a crunchy touch and color to the dishes, making them much more appetizing.

Even on its own, as an appetizer, pickle It is a healthy option with very few it would be a good alternative to other common products when it comes to pinching something.

During the pickling process, some foods change their flavor quite a bit, such as pickled lemons, very typical in Moroccan cuisine. others, such as cauliflower, they become much tastier and others, on the other hand, soften, as is the case with garlic and onions. Not in vain, the latter, whenever they are to be eaten raw, it is good to leave them for a while in water with vinegar, salt and sugar, as soon as they are cut so that they are not indigestible.

Of course, in the market we can find many types of vegetables already pickled and packaged, but Pickling them at home is so easy that once you try it you won’t stop making them yourself.

In the case of vegetables that are harder, such as carrots, wild asparagus, cauliflower, all you have to do is mix two parts water with one part vinegar, salt, sugar and the selected aromatics, heat the mixture and pour it over the vegetables subsequently. the steps we told you in this recipe to preserve vegetables in vinegar.

In the case of cucumbers, cucumbers or onion strips it is even simpler and we will tell you below.

How to pickle vegetables


  • Various vegetables (cauliflower, carrot, onion, cucumber…)

  • Water

  • white vinegar

  • Salt

  • Sugar

  • Spices (dill, pepper, bay leaf…)

Step 1

Wash the cucumbers very well, cut them into thin slices and place them on sheets of absorbent paper, salt them generously and let them rest for about 10 or 15 minutes to “sweat” much of the water from the vegetation. After this time, rinse the slices well and dry them well. We would do the same in the case of onions.

Step 2

In a previously sterilized glass jar, place the cucumber slices (or onion rings) trying to leave as little free space as possible. Add half a teaspoon of salt and a teaspoon of sugar (for a 250 ml jar), pour in white vinegar until the level reaches half the height of the jar and finish filling with water. We can also add some pepper balls, mustard seeds or some dill sprigs.

Step 3

Close the bottle, shake slightly and store in the refrigerator. After 24/48 hours you can start consuming them. They will last weeks in the fridge and to extend their shelf life it is important to return them to the fridge immediately after each use and always use clean utensils to remove them from the jar.

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