Wilder Recipes: Mixed Pickled Vegetables

Yuko Yamamoto was featured in our Autumn issue titled Fermentation Feast. Her recipe for pickled vegetables is too simple not to try.

The recipe is below or you can download a PDF recipe card here.

3 Persian cucumbers (or 1/2 seedless cucumber)
1/2 head cauliflower
3 carrots
1 fennel
2 sweet peppers (assorted colors, (i.e. red, orange and yellow)
4 or 5 radishes
1/2 cup brown rice vinegar
3 tbs brown sugar
3 tbs kosher salt
4 tbs ice water

1 – Chop vegetables, and mix in a big bowl.

2 – Tightly pack vegetables in a wide mouth Ball jar (2 quarts).

3 – Separately mix sugar, salt, vinegar and ice water, and allow time to dissolve.

4 – Pour liquid mixture into the Ball jar, close lid, and gently mix by turning it upside down.

5 – Then let the jar sit in a refrigerator for 8 to 12 hours. For very lightly pickled vegetables, you can
try them after just 4 to 5 hours.

Images shot by Gemma and Andy Ingalls

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