This vibrant pickled vegetable medley is a game-changer for home preservation enthusiasts. Combining the natural sweetness of zucchini and carrots with the bold flavors of red peppers and aromatic spices, this recipe creates a versatile condiment that transforms any meal. The beautiful julienne-cut vegetables not only look stunning in jars but also provide the perfect texture that holds up beautifully during the pickling process.
Ingredients
- 3 kg (6.6 lbs) fresh zucchini, julienne cut
- 2.5 kg (5.5 lbs) carrots, peeled and julienne cut
- 5-6 red bell peppers, julienne cut
- 2 hot red peppers, finely chopped
- 2 heads garlic, minced
- 1/2 bunch fresh basil, chopped
- 2.5 tablespoons (50g) rock salt
- 2.5 tablespoons (50g) sugar
- 1 cup (225ml) vinegar (4-5% acidity)
- 1 cup (225ml) vegetable oil
- 1 tablespoon (20g) coriander seeds
- 1 tablespoon (20g) red pepper flakes
Instructions
Preparation
- Prepare the vegetables: Wash and julienne cut the zucchini into thin strips. Peel the carrots and cut them into matching julienne strips. Remove seeds from red bell peppers and slice into thin strips.
- Season the mixture: In a large mixing bowl, combine all the prepared vegetables with minced garlic and chopped basil. Sprinkle with salt, sugar, coriander seeds, and red pepper flakes.
- Add liquids: Pour the vinegar over the vegetable mixture. In a separate pan, heat the vegetable oil until warm and pour it over the vegetables.
- Rest the mixture: Mix everything thoroughly and let it rest for 10 minutes. This allows the vegetables to release their natural juices and absorb the flavors.
Canning Process
- Fill the jars: Pack the vegetable mixture tightly into sterilized glass jars, ensuring the liquid covers the vegetables completely. Leave about 1cm headspace at the top.
- Prepare for processing: Clean the jar rims thoroughly. Place new lids in boiling water for 2-3 minutes to sterilize, then seal the jars tightly.
- Water bath processing: Place the sealed jars in a deep pot and fill with hot water until it reaches the lid level. Boil for 20 minutes to ensure proper preservation.
- Cool and test: Remove jars and retighten lids if they’ve loosened during processing. Turn jars upside down, cover with a thick towel, and let sit overnight.
- Check seals: The next day, test the vacuum seal by pressing the center of each lid. If it doesn’t move and is sunken in, the jar is properly sealed.
Time and Serving Information
Prep Time: 45 minutes
Processing Time: 20 minutes
Total Time: 1 hour 15 minutes
Yield: Approximately 8-10 jars
Serving Size: 1/4 cup per serving
Nutrition (per serving)
- Calories: 45
- Fat: 3g
- Carbohydrates: 6g
- Fiber: 2g
- Sodium: 180mg
- Vitamin A: 120% DV
Why This Recipe is Healthy and Beneficial
This pickled vegetable medley is packed with nutritional benefits that make it an excellent addition to your pantry. Carrots provide exceptional beta-carotene content, supporting eye health and immune function, while zucchini offers valuable potassium and vitamin C. The fermentation process creates beneficial probiotics that support digestive health.
The red peppers contribute significant vitamin C and antioxidants, helping to fight inflammation and boost immunity. Fresh herbs like basil provide essential oils and compounds that have antimicrobial properties. Unlike store-bought pickles loaded with preservatives, this homemade version allows you to control sodium content while maximizing nutritional value.
The healthy fats from vegetable oil aid in the absorption of fat-soluble vitamins, making this not just a flavorful condiment but a nutritionally smart choice. This preservation method retains most of the vegetables’ original nutrients while extending their shelf life significantly, making it an economical and healthy way to enjoy seasonal produce year-round.