Spicy Pickled Vegetables

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 45 minutes
  • Total time 45 minutes
  • Portion size 6 servings



In large measuring cup, mix water with salt until dissolved; set aside. Divide radishes, carrots, red pepper, onion, jalapeño, coriander and cumin seeds among sterilized glass jars, packing well, and leaving 1 1⁄2-inch headspace.

Pour reserved brine into jars, ensuring that vegetables are completely immersed, and leaving 3⁄4-inch headspace. Cover with sterilized discs. Screw on bands until resistance is met; increase to fingertip tight. Let stand for at least 1 week in cool, dark, dry place. Seal jars tightly. (Can be stored at room temperature for up to 1 year. Once opened, can be refrigerated for up to 2 weeks.)


Did You Know?

These veggies are lacto-fermented, a process that requires only salt, vegetables and water.

Nutritional facts PER 1/4-CUP SERVING: about

  • Iron 0.5 mg
  • Fibre 1 g
  • Sodium 150 mg
  • Sugars 1 g
  • Calories 15
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 4 g
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Appetizers & Snacks

Spicy Pickled Vegetables