Farmers Market Pickled Veggies

There’s something about summer farmer’s markets that makes me want to pickle everything in sight. Pickling creates such vibrant flavors, and it’s perfect for warm weather picnics.   Just a touch of turmeric is what adds adds a mild aromatic flavor to these seasonal pickled veggies.  Although I love it with summer veggies, I make this brine year round as it's one of my prep-ahead entertaining staples.  My family enjoys having a batch of this in the refrigerator to serve as an accompaniment on a cheese plate, to toss into a green salad, or to layer into sandwiches and wraps.  During the summer months I pickle tomatoes, banana peppers, bell peppers, jalapeño peppers, radishes, green beans and zucchini.  I've also been known to toss in fruit such as sliced peaches and whole blueberries.  The sweetness from the fruit pairs beautifully with the tangy brine.  During the winter months I pickle cauliflower, carrots, beets, Brussels sprouts, fennel and butternut squash.  No matter which time of year, select seasonal vegetables and preserve the seasons bounty with this flavorful brine. 

Farmers Market Pickled Veggies

Servings: 12-14

6-8 cups sliced vegetables

(I have sliced: 4 medium Ozark pink tomatoes, 4 small yellow peach tomatoes, 3 golden zucchini, 2 large banana peppers, 1 jalapeño pepper)

1 Tablespoon mustard seeds

1 Tablespoon black pepper

1 Tablespoon fresh minced garlic

2 Tablespoons fresh ginger, finely chopped

2 teaspoons ground cumin

2 teaspoons salt

½ teaspoon turmeric

¼ teaspoon cayenne pepper

1 ½ cups champagne vinegar

½ cup coconut palm sugar or agave

2 cups olive oil

 

1. Place all the sliced vegetables in a large, non-reactive heatproof bowl. 

2. In a large sauce pan over medium heat, toast the mustard seeds, black pepper, garlic, ginger, cumin, salt, turmeric and cayenne pepper just until fragrant, 2-3 minutes. 

3. Add vinegar and sugar and bring to a boil just until the sugar is dissolved.  Add the oil and return to a boil.  When a boil is reached, pour over the sliced vegetables. Let sit at room temperature until cool, about 3 hours.  Cover and store in refrigerator up to 5 days.  Serve chilled or at room temperature.

Do Ahead: The pickling brine can be made up to 2 days ahead.  The veggies can be made up to 5 days ahead.