Pickles are both tasty and good for health (especially the gut!), and there are many ways to incorporate them into your daily diet. In this blog post, we’ll explore the versatility of pickled vegetables and share some delicious recipes for you to try. We’ll also discuss pickled vegetables nutrition, including our recommendation for which vegetables to pickle at home.
Pickled Vegetable Recipes for Every Meal
Breakfast: Pickled vegetable avocado toast – Top your avocado toast with a mix of pickled onions, cucumbers, and radishes to add a refreshing crunch to your morning routine. For an extra burst of flavor, drizzle with a touch of balsamic glaze made from Tillie’s Nevada 18-year-old, traditional red balsamic vinegar (the premier vinegar produced in Modena, Italy).
Ingredients:
- 2 slices of whole-grain bread
- 1 ripe avocado
- 1/4 cup pickled onions
- 1/4 cup pickled cucumbers
- 1/4 cup pickled radishes
- Salt and pepper, to taste
- Balsamic glaze, for drizzling
Instructions:
- Toast the bread to your desired level of crispiness.
- Cut the avocado in half, remove the pit, and scoop out the flesh. Mash the avocado in a bowl with a fork and season with salt and pepper.
- Spread the mashed avocado onto the toasted bread.
- Top each toast with pickled onions, cucumbers, and radishes.
- Drizzle with balsamic glaze and serve immediately.
Lunch: Pickled Vegetable Salad with Pickled Garlic – Toss a variety of pickled vegetables as well as pickled garlic with fresh greens, nuts, and a tangy vinaigrette such as Tillie Nevada’s Red Balsamic & Extra Virgin Olive Oil Vinaigrette for a delicious and nutritious lunch option. Add some grilled chicken or tofu for protein.
Ingredients:
Instructions:
Dinner: Spicy Pickled Vegetable Stir-Fry with Tillie Nevada’s Sierra Nevada Chileno Peppers
Ingredients:
- 2 tablespoons vegetable oil
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 cup pickled onions
- 1/2 cup pickled zucchini
- 1/2 cup pickled Sierra Nevada Chileno peppers, sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper flakes
- Cooked rice or noodles, for serving
Instructions:
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the broccoli and bell peppers to the skillet and cook for 3-4 minutes, or until the vegetables are slightly tender.
- Stir in the pickled onions, zucchini, Sierra Nevada Chileno peppers, and garlic, and cook for an additional 2 minutes.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and crushed red pepper flakes. Pour the sauce over the vegetables and stir to coat.
- Cook for 2-3 more minutes, or until the vegetables are tender and the sauce has thickened.
- Serve the spicy pickled vegetable stir-fry over cooked rice or noodles.
Snacks: Pickled vegetable mezze platter – Arrange an assortment of pickled vegetables, garlic stuffed olives, cheeses, and crackers on a platter for a delicious and colorful appetizer or snack.
Ingredients:
- 1/2 cup pickled cauliflower
- 1/2 cup pickled green beans
- 1/2 cup pickled carrots
- 1/2 cup pickled peppers
- 1/2 garlic stuffed olives
- 1/2 cup cubed or sliced cheeses (such as cheddar, Gouda, or Brie)
- Assorted crackers or pita bread
Instructions:
- Arrange the pickled vegetables, garlic stuffed olives, cheeses, and crackers or pita bread on a large platter or wooden board.
- Serve with small forks
Pickled Vegetables Nutrition: A Healthy Addition to Your Diet
Besides their distinct flavor, pickled vegetables are packed with essential nutrients, since the pickling process helps to preserve the natural vitamins and minerals in the vegetables. They’re a great source of fiber, vitamin C, and antioxidants, which help to promote a healthy digestive system and support your immune system. Additionally, the probiotics found in fermented pickled vegetables can contribute to a healthy gut and aid in digestion. When consumed in moderation, they can also help to satisfy cravings for salty and sour flavors without adding too many calories or unhealthy fats.
The Best Vegetables to Pickle: Top Picks for Flavor and Nutrition
When it comes to pickling, not all vegetables are created equal. Here are some of our top picks for the best vegetables to pickle at home, ensuring a delightful taste and maximum nutrition:
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- Cucumbers: A classic choice for pickling, cucumbers provide a crisp, refreshing bite that is perfect for snacking or adding to a variety of dishes.
- Carrots: Pickled carrots offer a unique, sweet-tart flavor that pairs well with salads, sandwiches, and grain bowls.
- Beets: Rich in antioxidants and earthy in flavor, pickled beets make a delicious addition to salads, wraps, and grain bowls.
- Cauliflower: With a firm texture and mild flavor, pickled cauliflower works well in antipasto platters, salads, and as a tangy snack.
- Green beans: Pickled green beans, also known as dilly beans, provide a crunchy, tangy addition to salads, sandwiches, and Bloody Mary cocktails.
- Radishes: With their peppery flavor and vibrant color, pickled radishes are a great for tacos, wraps, salads, and sandwiches.
