Vegan Quick Pickled Vegetables (Encurtidos)

🛒 Ingredients

• #Vegetables (choose your mix);
• 2 medium carrots, peeled and sliced into rounds or sticks
• 1 medium beetroot, peeled and cut into thin wedges or slices
• 1 small red onion, peeled and thinly sliced into half‑rings
• 1 bunch radishes, trimmed and halved or quartered
• 2–3 celery sticks, sliced
• Fresh coriander or parsley sprigs (optional, for aroma)
• 2 garlic cloves, peeled and lightly crushed
• #Pickling Brine;
• 250 ml white vinegar or apple cider vinegar,, 250 ml filtered water
• 2 tbsp coarse sea salt,, 1–2 tbsp sugar or maple syrup (adjust to taste)
• 1 tsp whole black peppercorns,, 1 tsp cumin seeds or coriander seeds
• ½ tsp dried oregano,, 1 bay leaf (optional)

👩‍🍳 Instructions

1. 1

   Prep jars: Wash 2 glass jars thoroughly with hot soapy water, rinse well, and leave to dry completely.

2. 2

   Prep vegetables: Wash all vegetables well. Cut into even pieces so they pickle evenly. Pack them tightly into the jars, layering with garlic, herbs, and spices.

3. 3

   Make brine: Combine vinegar, water, salt, sugar, and spices in a saucepan. Bring to a boil over medium heat, stirring until salt and sugar dissolve fully. Turn off heat and let cool for 2–3 minutes.

4. 4

   Pour & seal: Carefully pour the hot brine over the vegetables, making sure everything is completely covered. Tap the jars gently to release air bubbles. Close the lids tightly.

5. 5

   Rest & store: Let cool to room temperature, then place in the fridge. They are ready to eat after 2 hours, but develop much better flavour after 24–48 hours. Keep refrigerated and consume within 3–4 weeks.