PIckled Veggies

Isaac and I have established that a burger isn’t a burger without pickles.  We both agreed that our pulled pork sandwiches ( last nights dinner ) was no exception to the pickle rule.  I love pretty much anything pickled.  I have been a pickle lover ever since I could remember.

Growing up, my elementary school, Erwin Street Elementary had a fall festival each year.  Some classrooms had a different game theme, one classroom housed all the prizes where one could “buy” stuff with the winning tickets. Yet, my most favorite classroom of all had a huge barrel filled with the fattest pickles I had ever seen.  The classroom with the barrel of pickles was the place I searched out first.  I could still remember what they tasted like.  And I can still remember the feeling I got with that first bite of that sour, tart pickle!

Each summer I end up pickling some sort of veggies.  This past week I choose English cucumbers, radishes, and purple onions.  I also threw in a shallot, sliced thin!  The pulled pork could stand on it’s own, but adding these veggies made it that much better.

Wish I had some photos of the sandwiches.  I made 5 pounds.  Thinking it was way too much, I decided to invite some friends over.  All 5 pounds was polished off, leaving NO leftovers.  Thus, no photos!  Guess, I am just going to have to make another roast.  I don’t think my family will be disappointed!

Pickled Vegetables


Ingredients

1 English cucumber, sliced thin
1 small red onion, sliced thin
10 radishes, sliced thin
1 shallot, sliced thin
3 Tbls. coarse salt
2 cups cider vinegar
1 cup sugar
1 Tbls. whole black peppercorns
2 tsp. mustard seeds
2 tsp. whole coriander seeds

Instructions

• using a madoline( mine is 30 years old and probably the least expensive one out there), slice veggies about 1/8″ – 1/4″ thick.  toss veggies with 2 tablespoons kosher salt in a large colander, set over a bowl.  Set in fridge for an hour.
• rinse veggies well.  pat dry and place in a clean glass jar

• bring remaining 1 tablespoon salt, vinegar, sugar, peppercorns, mustard and coriander seeds to a simmer in a small saucepan.  simmer 5 minutes.
• pour over vegetables, let cool for 1 hour.  cover, and refrigerate overnight or up to 3 weeks.

* they also make a terrific, low-cal, mid afternoon snack!

The Urban Baker / SusanSalzman.com

Showing 11 comments
  • Kim
    Reply

    These pickeld veggies looks good!

  • Brooke
    Reply

    this recipe looks like it hits all the markers of a great recipe: delicious, easy, and involves a ball jar. I’m in.

  • Kristen
    Reply

    I am so impressed whenever I see someone who pickles things. Nice job!

  • Reply

    Wow, I’m impressed….all 5 pounds were finished off. These Pickled Veggies sound awesome. Love the addition of shallots. xo

  • Brownieville Girl
    Reply

    I’m a bit of a pickle fiend too!!!!Love this recipe .. Thanks.

  • Mary
    Reply

    What a lovely recipe for pickles. This is my first visit to your blog though I can tell you it won’t be my last. I really like your recipes and will be back often to see what else you’ve been cooking. I hope you have a wonderful day. Blessings…Mary

  • wendy Globerman
    Reply

    I too am a huge pickle fan! I have raised 3 more pickle lovers. I have always done something a little weird. I dip my pickle in ketchup. It’s the whole sweet & salty combo. YUM! I would love to come to the next pulled pork frenzy! Sounds & looks amazing as always!WendyG

  • sjb3ip
    Reply

    can we have the recipe for the meat??? 🙂

  • Nicole@ The Dirty Oven
    Reply

    I love anything pickled.. these veggies look so good. You have totally made me want to start making my own pickled goodness. Thanks.

  • Ellie (Almost Bourdain)
    Reply

    Wonderful recipe! Thanks for sharing!

  • The Urban Baker
    Reply

    Love all your comments:KIm – they are good! and easy!Brooke – ball jars are the favorite kitchen utensil!Kristen – it is so much easier than it looks!Marla – shallots are a favorite in our house.Brownieville girl – i have a pickle addiction!Mary – welcome and so happy to meet you!Wendy – that’s why we are friends. from one pickle lover to another, you are not weird!SJB3ip – the pulled pork recipe will come soon! so delish!Nicole – don’t be shy…make your own pickle goodness!Ellie – thanks for visiting!Have a “sweet” day!x

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