Les “Variantes” (Pickled Vegetables)

So if you’re moroccan, you know what these represent. They are part of every “apéritif” table, along with nuts and olives.

As a child, there’s no way I was adventurous enough to try them out since I was scared to burn my mouth.

Today, these are addictive. And the good part about it is you can always have a stash in the fridge for every time you get the craving.

My choice of vegetables:

• Carrots (I used a crinkle cutter for that)

• Cabbage

• Celery

• Cauliflower (I removed the top for kosher reasons)

• Bell pepper

• Whole garlic cloves

• Spicy chillis, minced and sliced (optional)

Pickling liquid:

• 200 ml White wine vinegar

• 250 ml water

• 2 tbsp kosher salt

• 2 tbsp sugar

• Peppercorn

DIRECTIONS:

1. In a small saucepan, combine water, vinegar, sugar and salt. Heat through until everything is dissolved.

2. Slice and wash all your vegetables. Peel garlic and prepare your chilis.

3. Prepare your mason jars. I used three 500ml ones. Fill them with your vegetables and your garlic and chillis. I used about 2 cloves and 1/2 of a full chilli per jar.

4. Pour your pickling liquid until the top. Add a few peppercorn per jar. Cover and let it rest for 48 hours. Refrigerate after that.

For full video, click here.

Enjoy,

Guila