Spiced Pickled Fall Vegetables

By • November 6, 2015 0 Comments

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Author Notes: Adapted from a 1960s cookbook, Radio-Canada's Femina, this crunchy, vibrant garnish adds colour and texture to any meal. It pairs particularly well with tacos and other South American dishes. St-Amand Cassidy


Serves 8

  • 1 cup carrots, thinly sliced
  • 1 cup golden or candy-stripe beets, quartered and thinly sliced
  • 1 cup cauliflower, thinly sliced
  • 1 cup cabbage, thinly sliced
  • 2 cups apple cider vinegar
  • 1.5 cups sugar
  • 1 teaspoon black peppercorn
  • 1 cinnamon stick
  • 1 teaspoon cumin seeds
  • 0.5 teaspoons mustard seeds
  • 2 star anise
  • 2 bay leaf
  • 1 orange, peeled into large strips
  1. Make pickling solution by combining vinegar and sugar until dissolved.
  2. Toast cinnamon, peppercorn and cumin in small frying pan until fragrant.
  3. Add all spices, orange peels and bay leaf to pickling solution and pour over vegetables.
  4. Set aside to cool and refrigerate for a few hours.

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