May 22, 2021

Pickled Confetti

This pickled confetti recipe (pickled vegetables) makes the most wonderfully colourful and delicious topping.

I call this my pickled confetti, but what it is, is a mix of vegetables I have on hand that are julienned and saved in a brine. All sorts of vegetables can be substituted for the ones in this recipe, so feel free to experiment and create something unique each time.

Though these vegetables are not preserved, the pickling process will extend the life of the vegetables for a few weeks. Just long enough to use them on everything.

I put my pickled confetti on sandwiches, homemade pizza, burgers, hotdogs, tacos, in salads, or use it as a side dish anytime a meal needs a boost of flavour.

It is important for you to test the brine while it is being prepared, so you can match it to your own preferences. This recipe will give you a slightly sweetened result. If you prefer your condiments to be more sour, reduce the sweetener. Your vegetables will take on the flavour of the brine, so it's important it's to your liking.

This recipe is also handy when you reach the point, just before you need to go grocery shopping, when all you have on hand is 1 or 2 of this and that. Having a delicious catchall recipe helps cut down on waste and saves money.

TIP: If you don't have pre-mixed pickling spice, substitute with a mix of dried herbs like oregano, cilantro, basil, parsley, bay leaf, anise seed, and mustard seed.

Ingredients

(Makes ~32 servings)

1/2 cup carrots, julienned
1/2 cup red onion, julienned
1/4 cup red beet, julienned
1/4 cup zucchini, julienned and drained
1/4 cup radish, sliced
1 red chili pepper, deseeded and minced
1 stalk green onion, minced
1 clove garlic, minced
1/8 teaspoon fresh ginger, minced
1 tablespoon pickling spice

Brine:

1 cup white wine vinegar
1/2 cup water
1/2 teaspoon sea salt
1 tablespoon monkfruit sweetener (or granulated sugar)

Directions

In a bowl, combine all the vegetables, aromatics, and pickling spice so they are well mixed. Pack the vegetable mixture into a glass jar (or jars) with lids that will seal airtight. Place the jar(s) into a bath of hot water to raise the temperature of the glass.

In a saucepan over medium-high heat, add the white wine vinegar, water, salt, and sweetener. Bring to a boil, stirring to dissolve the salt and sweetener.

Pour the brine into the jar(s) ensuring that there are no air pockets. Place on airtight lids and let stand on the counter until the jar(s) reach room temperature. Store in the refrigerator and give the vegetables two or three days to take in the brine and spices before using. Lasts two to three weeks if refrigerated.

Note: This recipe is not preserved, even if the lid formed a seal while cooling. Always refer to local preservation instructions to properly, and safely, preserve foods.