afoona
Homemade Pickled Vegetables
Salads

Homemade Pickled Vegetables

Quick homemade pickled vegetables with cauliflower, carrot and cucumber – great in a sandwich, with a main course or as a side.

⏱ 20 min🍽 4 servings 🌍 Israeli👩‍🍳 Afoona
⚖ Pareve🥬 Vegetarian🌱 Vegan🌾 Gluten-free

👨‍🍳 Method

  1. 1
    In a small pot, bring the vinegar, water, sugar, salt, cumin and black pepper to a boil, until the sugar dissolves.
    StoveSmall saucepan
  2. 2
    Arrange the cauliflower, carrots and cucumber in clean jars with the chili pepper and garlic.
    Jar
  3. 3
    Pour the brine over until it covers the cauliflower, carrots and cucumber.
    💡The vegetable must be fully covered by the brine: a piece that sticks out dries up and spoils first.
  4. 4
    Seal and refrigerate for at least 24 hours.
    Refrigerator
  5. 5
    Keeps in a sealed jar in the fridge for up to 3 weeks.
87calories
4 gprotein
12 gcarbs
1 gfat
● protein 21%● carbs 72%● fat 8%

Per serving (401 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (4) · 🍳 One cooking vessel

  • Refrigerator · Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Small saucepan · Also works: Pot (None) · Frying pan (A deep pan for sauces)
  • Jar · Also works: Storage container (None)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Vinegar-Pickled Vegetables

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