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Giving is always in season. Make someone's day
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Pickled Summer Vegetables

Keep those sweet summer flavours a little longer with these pickled summer vegetables.


Stretch those fresh summer vegetables just a little longer by using short-term preservation in a sweet/tart brine. Though these vegetables won't be properly preserved, they will last up to 3 weeks in the refrigerator. That is, if they aren't gobbled up well beforehand.


These pickled vegetables go wonderfully with just about any main course. They can also be surprisingly versatile. Try these vegetables chopped up with some fresh chopped tomato on crusty bread, topped with cheese and broiled until melty for a zippy faux bruschetta.


These pickled vegetables are vegan and sugar-free. However, the sweetener can be substituted with granulated sugar if this is not a concern. Beware, granulated sugar will raise the calorie and carb count.

 

Ingredients

(Makes 8 servings)

  • 1 orange sweet bell pepper, sliced

  • 1 red sweet bell pepper, sliced

  • 2 medium zucchini, sliced into 1/4-inch-thick discs

  • 1 tablespoon sea salt

  • 1 cup white vinegar

  • 1 cup monk fruit sweetener (or granulated sugar if not vegan)

  • 1 teaspoon peppercorns

  • 1 teaspoon mustard seed

  • 1 teaspoon celery seed

  • 1/2 teaspoon coriander seed

  • 8 cloves garlic, peeled, whole

  • 8 small whole red chili peppers

  • 2 sprigs parsley, roughly chopped

 

Directions

In a colander or sieve, place the sliced sweet bell peppers and zucchini. Sprinkle with sea salt and toss to coat. Leave in the sink, or over a bowl, for 60 to 90 minutes to allow the vegetables to macerate.


After about an hour, add the vinegar, sweetener, peppercorns, mustard seed, celery seed, and coriander seed into a large saucepan and bring to a boil, stirring regularly to help dissolve the sweetener.


Drain the macerated vegetables and add them to the saucepan along with the garlic cloves and red chili peppers. Return to a boil then remove from heat and set aside until completely cooled.


Divide the parsley, vegetables and liquid among a number of airtight glass containers. Seal and refrigerate for about 5 days before enjoying. Should last in the refrigerator for about 3 weeks.

 
 

Nutritional Information Per Serving:

total calories = 41 | total fat = 0.49g | saturated fat = 0.04g | cholesterol = 0mg | sodium = 893.25mg | net carbohydrates = 30.36g | dietary fibre = 1.39g | sugars = 3.42g | protein = 1.64g

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