This is a quick and easy pickle you can do any time of year using red beets and red cabbage. With the food processor, it comes together in a cinch.
I like to bring my water to a boil in an electric kettle and then mix in the sugar and salt to make it even faster. By the time I’ve zipped all the veggies through the food processor, the pickling liquid is cooled to room temperature and I can mix them together. But you can also just do it in a small sauce pan on the stove.
This pickle is great made the day of, as long as you give it about 30 minutes to “pickle” in the fridge. I love to make it a day ahead, and just let it hang out in the fridge for the week to use on various sandwiches, or crackers.
Of course, a very decadent way to eat it is also on slices of toasted baguette with a smear of herbed goat cheese.
- 1/2 cup white vinegar
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1/2 tablespoon mustard seeds
- 1/2 cup cold water
- 2 cups julienned vegetables: 1 small wedge red cabbage, 1/2 a small red onion, 1 small red beet, cut in to small chunks)
- Bring the water to a boil in an electric kettle or stove top kettle. Pour into a small bowl and mix in the sugar and the salt. Let come to room temperature while you prepare the rest of the ingredients. (Alternatively, bring the water to a simmer in a small pot on the stove and then stir in the sugar and salt).
- Using a food processor with the grating/shredding blade, run all the vegetables through to shred them.
- Put the vegetables in a large bowl, pour the vinegar mixture over them and add the mustard seeds. Mix well and refrigerate until chilled, or at least 30 minutes before serving.
- This quick pickle with earthy flavors is great served on top of a sliced and toasted baguette with an herbed goat cheese.