Hot Pickled Veggies

Hot Pickled Veggies

Sarah MickeyAll Recipes, Chile Recipes, Romanesco & Cauliflower Recipes, Root & Rhizome Recipes, Spice Recipes, Vinegar Recipes & Techniques Leave a Comment

Hot Pickled Veggies

It’s easy to make tasty refrigerator pickles at home.  Here’s a recipe that makes ones with a kick thanks to the inclusion of spicy japones chilies.

You can substitute plain cauliflower for the purple cauliflower, but the pickling liquid won’t turn this beautiful color.

Hot Pickled Veggies
  • Pickling Liquid:
  • 3 tsp Coriander Seeds
  • 3 tsp Black Peppercorns
  • 6 Bay Leaves
  • 6 cups Distilled White Vinegar
  • 6 tbsp Sugar
  • 4 tbsp + ½ tsp Kosher Salt
  • 4 Dried Japones Chilies
  • 1 small bunch Small Organic Carrots
  • ½ head Purple Cauliflower
  • 1/2lb Lotus Root



Toast the Japones chilies in a dry pan.


Make the pickling liquid. Combine all the pickling liquid ingredients in a medium saucepot & heat until the sugar dissolves and the vinegar just comes to a boil.


Remove the pot from the heat & add the chilies.


Peel the lotus root & slice it ¼” thick.


Cut the florets off the head of cauliflower, trying to cut them into small, but relatively uniform, portions.


Scrub the carrots and cut off any greens. Reserve some of the greens to pack in the jars.


Blanch the vegetables:

  • 2 minutes for the carrots
  • 30 seconds for the purple cauliflower
  • 1 minute for the lotus root


Shock the vegetables in ice water.


Arrange the vegetables in two large mason/Ball jars in a decorative fashion with some of the carrot greens in each jar.


Pour the pickling liquid over them (with the spices), allocating 2 of the chilies in each jar.


Let sit until the pickling liquid cools, then serve or store in the refrigerator for later.

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