Here’s A Healthy Festival Season Snack You Need To Pack

Going to a music festival but not feeling like eating from a food truck for three days straight? Yeah, we thought so. What about a snack that doubles as a hangover cure? Even better. Check out this easy veggie recipe, below. Pack a jar and hit the road, it’s that easy!

Photos, styling and text by Marta Fowlie aka Food Polka

Quick pickled veggies

Shopping List (makes approximately 3/1-pint jars):

  • 1 tsp. coriander seeds
  • 1 tsp. black or brown mustard seeds (or yellow)
  • 1/2 tsp. cumin seeds
  • 2 cups cider vinegar
  • 5 medium cloves garlic (lightly crushed and peeled)
  • one red onion (thinly sliced lengthwise)
  • 1/3 cup sugar
  • 2 Tbs. kosher salt
  • 1 tsp. black peppercorns 
  • 1/4 tsp. crushed red pepper flakes
  • one-half head cauliflower, cut into 1-1/2- to 2-inch florets (about 4 cups)
  • 2 cups rainbow carrots (peeled and sliced 1/2 inch thick on the diagonal)

Now follow these steps:

1. Place the coriander, mustard, and cumin seeds in a preheated, small saucepan; toast the spices over medium heat, stirring seeds occasionally, until fragrant and slightly darkened (about 2 minutes).

2. Add the vinegar, garlic, ginger, onion, sugar, salt, peppercorns, red pepper flakes, and 1 cup water to the toasted spices; bring to a boil.

If you want to make quick (refrigerator) pickles:

1. Pack the cauliflower, carrots, and bell pepper in a glass bowl or container; pour the hot brine over the vegetables; let cool to room temperature and then cover and refrigerate for at least 2 and up to 14 days.

If you want to make pickles that can be stored for several months, follow these steps:

1. Pack the vegetables into clean, hot pint jars; pour the hot brine over the vegetables (make sure they are covered with liquid but leave 1/2-inch empty space from the top of the jar); remove any air bubbles by slowly raising a long object (knife or stick) around the inside of the jars (a trapped air bubble may shatter a jar as it heats). If you have extra brine, strain it and distribute the solids among the jars. Wipe the jars’ lids with a damp cloth before putting on the lids. Secure the lids with screw bands tightened by hand.  

2. Set the jars on a rack (or cloth) in a large pot that is half-filled with very hot water (but not boiling, which may cause the jars to break); add more hot water to cover the jars with 2 inches of water; cover the pot, turn the heat on high, and bring the water to a boil. When it starts to boil (you have to check), process for 10 minutes.

3. Remove the jars immediately when the 10 minutes time is up; let them cool undisturbed for at least 12 hours.

4. Test the seals (never tighten the bands after the jars have been processed, as this could break the seal); after the jars have cooled, gently remove the screw bands and test the seals by lifting the jar by its lid (do this over a towel to catch the jar if it hasn’t sealed properly).

5. Store the pickles for at least 2-7 days (or longer) before opening. Refrigerate after opening.

Photos, styling and text by Marta Fowlie aka Food Polka

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