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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
- Prepare the Vegetables
• Wash and dry well.
• Slice uniformly for a clean, professional look.
• Pack into separate jars (do not overpack). - 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. - Pour the Brine
• Pour hot brine over vegetables until fully submerged.
• Leave ½ inch headspace.
• Remove air bubbles if needed. - 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.
