Pickled Vegetables

This was my first attempt at pickling. I studied a few different recipes and then went by feel. So yeah, I was experimenting....

I've always wanted to taste pickled beets, I don't know why but I figured they must taste awesome for some reason. I was actually saving a couple beets in my fridge just for pickling. As I started cutting up the beets, I thought to myself, why not throw in some sweet peppers and some carrots and onions as well. I failed to realize that in the end it will all become one big pile of pink!

I honestly have to rack my head now, to remember what proportion and what ingredients  I threw in the pickling liquid but I'll try my best. The actually process is easy and the end result, is tangy and delicious.

Ingredients: 

Veggies:
-  1 beet, cut into thin strips
-  1 large carrot, cut into thin strips
-  1/2 red onion, cut into chunks
-  3 whole garlic cloves
-  1/2 bell pepper cut into thin strips

Pickling Spice:
-  1 Tbsp coriander
-  ginger cut into thin strips (as much as you want really)
-  2 Tbsp sugar
-  1/2 cup white vinegar
-  1/4 cup cider vinegar
-  1 Tbsp kosher salt
-  2 Bay leaves
-  1 serrano chilli cut in half
-  2 cups water

Directions:
Boil the water and vinegar. Add salt and sugar till they dissolve. Toss the veggies and spices in the liquid and let it sit till it comes to room temperature.

Store in a jar in the back of your fridge for about a week, occasionally shaking the mixture.

After a week, enjoy crunchy pickled veggies!

Next time however, I will probably not mix beets with other veggies because everything takes on a pink colour! I'd also try adding some olives, cauliflower, jalapenos and green beans to the veggie party.

All in all, I'd say it was a success. It has the tang you expect from a pickle but without the salty aftertaste.