Craving some spicy food but don’t want to go out to get junk food? Try this recipe to satisfy that craving and avoid the junk!
When we first came up with this recipe, we were craving late-night spicy food like a carnitas burrito with spicy salsa. But we didn’t want to spend the money and gas to go get it… Spicy food after a night of a few drinks is one of the best ways to round out the evening. Since we were trying to be more ‘waist’ conscious at the time, we figured something like spicy pickled vegetables would fill that void. Healthy, spicy, and delicious!
Much like the pickled carrots and jalapeños you see served as a side at your favorite Mexican joint, these pickles have become a favorite and a regular staple in our fridge.
We used vegetables that we had around at the time, which happened to be cauliflower, carrots, and Persian cucumbers. Much like the super popular pickled red onions (we make this too), it was simple to make.
Cut up your veg (hardy vegetables work best to keep the texture), add your favorite vinegar based hot sauce to our simple pickling recipe, and let it sit in a sealed container in the fridge for a day or two. Then, enjoy with any meal or by itself like we do!
My husband (who is the real spicy lover) especially likes to eat these with something fatty to help balance out the richness and refresh the palate.
Kitchen Tools Needed:
- Small saucepan: This is used to boil the pickling spices and doesn’t need to be too big.
- Chef’s Knife: a multip purpose knife that you use to slice, dice, and chop. Usually medium to long in length.
- Funnel (optional): It makes it easier to pour the pickle brine over the vegetables and into the jars.
- Food safe storage container: The container should be big enough to hold your vegetables, pickle brine, and hot sauce. If you need to use more than one, do it : ) . Also make sure the container can handle boiling hot temperatures (glass mason jars or pickling jars like these)
Ingredients:
- Vegetables: Use your favorite! We tend to use hardy vegetables like cauliflower, carrots, and cucumbers (the pickling variety works best).
- Jalapeños: The flavor that it lends to the pickles is significant and delicious. You can leave it out but, in our opinion, it tastes better with them.
- Distilled White Vinegar
- Rice Vinegar: This can be found at your local grocery store near the vinegar or dressing area (stores may vary)
- Sugar
- Sea salt: Try to use sea salt if possible instead of table salt (none with iodine as it changes the flavor a bit).
- Hot Sauce: This can be your favorite hot sauce of choice, but must have a vinegar base to it, like Crystal hot sauce)
- Water: Filtered water
How to make Spicy Pickled Veggies:
- Grab all of your vegetables you are going to use and cut them into bite size portions. Cauliflower: cut into 1 inch or smaller florets. Carrots, Cucumbers, and Jalapenos: slice into ¼ inch or smaller. You have some wiggle room when cutting up your vegetables as you should cut them into decent sized pieces that are more to your liking. But don’t cut them too thick as they could be difficult to bite into later!
- Once all the vegetables are prepped place them into your food safe container. Alternate the vegetables layers as you pack them into the container (we use Ball brand mason Jars). Make sure this container can withstand boiling temperatures because boiled pickle brine will go straight into it.
- Next, get your pickle brine together. Combine the white vinegar, rice vinegar, water, sea salt and sugar in a small saucepan. Stir to combine and turn the heat to medium. As it heats up stir the mixture every so often until it comes to a rolling boil and the sugar has melted. Once boiling, turn the heat off.
- Be very careful in this next part: To play it safe, place your vegetable filled containers in your sink, put the funnel (if needed) in the container and slowly pour the pickle brine into the container. Make sure you have at least 2 inches of space from the top of the container.
- After the pickle brine is in, add your favorite hot sauce. The liquid should be covering all of your vegetables. If you find that it doesn’t, you can add some filtered water until all the vegetables are fully covered. If you have a chopstick handy (and you’re using a mason type jar) stick this in and stir everything around. Or you can wait for the container to cool and shake it up after.
- Then, we wait for the jars to cool on the counter before placing them in the refrigerator. This will take approximately 1 to 2 hours. Once cooled down, place it in the fridge for another 1 to hours until cold.
- When the vegetables are cold, they are ready to enjoy! They tend to taste better if you give the pickles a day or two to infuse with the flavors. Please note that separation within the brine can occur and is perfectly natural. Just give the container a bit of a shake (making sure the lid is tightly closed).
Spicy Pickled Vegetables
Craving some spicy food but don’t want to go out toget junk food? Try this recipe tosatisfy that craving and avoid the junk!
Ingredients
- 1 Head of Cauliflower
- 2 Carrots medium to large
- 1 Cucumber pickling preferred, but can use any
- 1 Jalapeño
- 1 Cup Distilled White Vinegar
- ¼ Cup Rice Vinegar
- 1 Cup Filtered Water plus extra to top off container
- 1 tbsp Sea salt
- 1 Tbsp Sugar
- ¼ Cup Vinegar based Hot Sauce
Instructions
Prep your vegetables:
- Cut vegetables into bite sized portions.
- Cauliflower: cut into 1 inch or smaller florets.
- Carrots, Cucumbers, and Jalapenos: slice into ¼ inch or smaller. (don’t cut them too thick as they could be difficult to bite into later!)
- Once all the vegetables are prepped place them into your food safe container or jar.
- Layer the vegetables as you go to distribute evenly throughout the container.
Create the pickle brine:
- Combine white vinegar, rice vinegar, water, sea salt and sugar in a small saucepan. Stir to combine and turn heat to medium. As it heats up stir the mixture every so often so that the sugar doesn’t burn.
- Once the brine has come to a rolling boil and the sugar has dissolved, turn the heat off.
Put it all together:
- Be very careful in this next part. If you are not experienced, place your container full of your vegetables in your sink, put the funnel (if needed) in the container and slowly pour the pickle brine into the container of vegetables.
- Make sure you have at least 2 inches of space from the top of the container.
- After the pickle brine is in, add your hot sauce.
- If you find that the liquid is not fully covering your vegetables at this point, top off with some filtered water and stir everything together.
- Let the vegetables cool down on the counter before placing them in the refrigerator. For approximately 1 to 2 hours. Once cooled down, place it in the fridge for another 1 to hours until cold.
- When the vegetables are cold, they are ready to enjoy!
Notes
Please note that we are constantly reviewing and updating our recipes. If you find you have any questions regarding the recipes, please leave a comment or contact us here.
Separation within the brine can occur over time and is perfectly natural. Just give the container a bit of a shake (making sure the lid is tightly closed) and you are good to go.
