Pickled Vegetables

Pickled vegetables are a staple in Lebanese cuisine, offering a tangy crunch that perfectly complements a variety of dishes. This quick and easy recipe captures the essence of traditional flavors in a delightful vegan appetizer.

Ingredients

• Carrot - 1 medium, sliced into thin rounds
• Cucumber - 1 small, sliced into thin rounds
• Radishes - 4, halved or quartered
• Cauliflower florets - 100 grams
• Bell pepper (any color) - 1, sliced
• Garlic - 2 cloves, smashed
• White vinegar - 120 ml
• Water - 120 ml
• Salt - 1 teaspoon
• Black peppercorns - 1/2 teaspoon
• Coriander seeds - 1/2 teaspoon
• Bay leaf - 1
• Olive oil - 1 tablespoon (optional)

Steps

1. Prepare the vegetables by washing and slicing them as indicated in the ingredient list.
2. In a small saucepan, combine the white vinegar, water, salt, black peppercorns, coriander seeds, smashed garlic, and bay leaf. Bring to a boil over medium heat, stirring to dissolve the salt.
3. Once boiling, remove the saucepan from heat and let the pickling liquid cool slightly for about 5 minutes.
4. In a clean, sterilized jar, layer the prepared vegetables in an aesthetically pleasing manner.
5. Pour the warm pickling liquid over the vegetables, ensuring they are fully submerged. If desired, add olive oil on top.
6. Seal the jar tightly and let it sit at room temperature for about 20 minutes before refrigerating.
7. The pickled vegetables can be enjoyed after a few hours but are best after 24 hours in the fridge.

Nutrition

• Calories: 50
• Protein: 1 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 2 g
• Saturated Fat: 0 g
• Unsaturated Fat: 2 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Probiotics from fermentation may support gut health.

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