Lately I have started to really enjoy different pickles with almost everything I eat. This is of course, for one, due to the fact that I have a pantry full of them but also because I have realized that pickles almost always contribute to a more interesting food experience.
Mixed chili pickled veggies are perfect for your sandwich lunch and hamburger dinner. It definitely gives your sandwich or burger that extra something! I would also add it to any type of wrap or roll, like for example a falafel roll. You may easily swap any of the vegetables for another but I suggest you keep the fennel which adds a lot of flavor to it. So, go ahead and impress your friends with a layer of homemade pickles next time you invite them for burgers!
Mixed Chili Pickled Veggies
- 300 g fennel
- 150 g carrot
- 150 g pumpkin
- 150 g white cabbage
- 6-8 red chili
- 7 dl / 3 cup sugar
- 12 dl / 5 cup water
- 4 dl / 1.7 cup vinegar 12%
- Remove the stalks from the fennel and save the fronds. Cut it in halves lengthwise and slice it finely with a mandolin slicer. Place in a bowl together with roughly chopped frond and set aside.
- Continue by slicing the white cabbage, pumpkin and carrot. Use the mandolin slicer and aim for something resembling long shredded pieces of carrot and pumpkin. Add to the fennel and blend well. Divide the vegetables between 5-7 jars and pack them tight.
- Slice the red chili and place in a saucepan together with the rest of the ingredients. Heat it while stirring until all the sugar has dissolved then fill the jars, leaving 1 inch, until the vegetables are covered with liquid. Close the jars.
- If you use sterilized jars the pickled veggies will keep for a at least few months if stored in a cool place. If you want to be able to store them in your pantry and for a longer period of time I suggest you process them in a water bath.
- Process the jars in a water bath for 10 minutes. Use a large saucepan and place a kitchen towel in the bottom of the pan. Fill with water and add the jars when the water is boiling. Make sure the jars are covered with water by a few centimeters. Process for 10 minutes if you use small to medium jars or 15 minutes if you use larger jars. Remove the pan from the heat but leave the jars in the water to settle for 5 minutes before you lift them out. When processed the pickled veggies will stay fine for up to a year.