Pickled Vegetables

Pickled vegetables are a classic preserved food category. They are made by soaking vegetables in a solution of vinegar, salt, and spices to extend their shelf life and enhance their flavor through fermentation or direct pickling.

Ingredients Breakdown:

1. Vinegar:

• Acts as the main preserving agent.

• Provides the characteristic tangy flavor.

2. Vegetables:

• Cauliflower: Adds a crunchy texture and absorbs flavors well.

• Eggplant: Softens and offers a unique flavor profile.

• Carrot: Adds a touch of sweetness and crunch.

• Pickled Cucumbers: Provide a classic, tangy crunch.

• Shallot: Enhances the flavor with its mild oniony taste.

• Garlic: Adds depth with its pungent and savory flavor.

3. Salt (Max. 2.2%):

• Essential for flavor and preservation.

4. Spices and Seasonings:

• Nigella: Also known as black cumin or kalonji, adds a nutty, slightly peppery flavor.

• Turmeric: Gives a vibrant yellow color and earthy flavor.

• Mint: Adds a refreshing aroma and taste.

• Pepper: Provides a spicy kick.

Benefits of Pickled Vegetables:

• Probiotics: If fermented naturally, they may contain probiotics beneficial for gut health.

• Preservation: Vinegar and salt ensure a long shelf life.

• Rich in Flavor: The combination of spices and vegetables makes them versatile for various cuisines.

Serving Suggestions:

• Can be served as a side dish with meals.

• Excellent as a topping for sandwiches, wraps, or burgers.

• Works well as part of a charcuterie board or antipasto platter.