Homemade Pickled Vegetables

🫙

Small Batch Pickles made from carrots, ampalaya, cauliflower, cucumber, and onions.

Simple ingredients. Healthy lifestyle. Real food at home. 💛

🥕 Ingredients
• 2 carrots – cut into sticks or rounds
• 1 ampalaya – seeds removed, sliced into thin rounds
• 1 cup cauliflower florets – evenly cut
• 2 cucumbers – sliced into rounds
• 1 red onion + 1 white onion – sliced into rings

👉 Place each vegetable in separate clean, sterilized jars.

🌿 Pickling Brine
• 2 cups white vinegar
• 1 cup water
• ½ cup sugar (adjust to taste)
• 1 tbsp salt
• 4 cloves garlic (crushed)
• 1 tsp whole peppercorns

🔥 Procedure

1. Prepare the Vegetables
   • Wash and dry well.
   • Slice uniformly for a clean, professional look.
   • Pack into separate jars (do not overpack).
2. Cook the Brine
   • Combine vinegar, water, sugar, salt, garlic, and peppercorns in a saucepan.
   • Bring to a gentle simmer.
   • Stir until sugar and salt dissolve completely.
   • Turn off heat.
3. Pour the Brine
   • Pour hot brine over vegetables until fully submerged.
   • Leave ½ inch headspace.
   • Remove air bubbles if needed.
4. Cool & Store
   • Cool at room temperature.
   • Seal tightly and refrigerate.
   • Best after 24–48 hours.

🕒 Storage

Keeps 2–3 weeks in the refrigerator.

💡 Ampalaya Tip (Less Bitterness)
• Sprinkle with salt.
• Let sit 15–20 minutes.
• Rinse and gently squeeze before pickling.