Courtesy of Jordan Champagne, Happy Girl Kitchen Co.
There are many names for a mixed pickle, from Pickle Lilly to chow chow. This recipe is for a fresh mixed pickle, which is easy and safe and a great introduction to pickling. You can experiment with any combination of fresh vegetables and spices you desire or highlight whatever may be abundant at the moment. I always toss in a few beet slices to add great color to whatever I am pickling and some chili to spice it up. Keep in mind that you will be cooking all of the vegetables together in one jar, so pay attention to how thickly you slice them.
Cauliflower (separated into small florets)
Beets (quartered and sliced 1/4-inch thick)
Carrots (quartered and speared)
Romanesco (separated and sliced)
Cabbage (grated 1/4-inch thick)
Onions (in 1/4-inch rounds)
Thyme
Pickling Spice Blend (or spices of your choice)
Vinegar Brew
12 cups water
8 cups apple cider vinegar
1/4 cup sea salt
Go to the farmers’ market or your own garden and pick the freshest vegetables possible. Chop and prepare vegetables into desired shapes and sizes to fit into your jar of choice. Start with a clean jar and add spices that you desire. Pour the hot vinegar brew over your vegetables and fill to the rim of the jar. You can experiment and make each jar unique using different spices and vegetables. Screw lid on tightly and put in your refrigerator. Let it sit for 2 weeks. It will keep in the refrigerator.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
