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Curried Pickled Vegetables

Four jars of pickled vegetables in a curried brine, with fresh beans and spices beside them.

Preserve green beans, sliced carrots, cauliflower florets and more garden-fresh vegetables in a simple curried brine. Great for still-green cherry tomatoes, too! (New to pickling? Check out our Pickling 101 guide.)

Ingredients 

  • 1 cup distilled white vinegar
  • 1 cup water
  • 1 tablespoon salt
  • 4 tablespoons sugar
  • 1 teaspoon curry powder
  • 1 teaspoon cumin seed
  • ½ lb. fresh vegetables (green beans, carrots, cauliflower, cherry tomatoes, etc.)

Instructions

  1. For about ½ lbs. of vegetables, bring 1 cup distilled white vinegar, 1 cup of water, 1 Tbs salt, 4 Tbs sugar, 1 tsp curry powder and 1 tsp cumin seed to a boil to dissolve sugar and salt.
  2. Pour over vegetables and let cool completely.
  3. Refrigerate for up to 1 month and taste every few days to find your perfect pickle.