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Elevate your Meals with Pickled Veggies

Pickled in the Indian context is very different from the Western one. I have never tried making Indian pickles because they are so readily available that I don’t feel the need to make the effort.

I’m going to just list things you can pickle with a sugar and vinegar brine to be used in salads and sandwiches. Fermented foods are also a great source of good bacteria that aids better digestion.

Ingredients for the brine:

  • 1 cup water
  • 1 cup vinegar (white or half and half with apple cider vinegar)
  • ½ cup sugar
  • ¼ tsp salt


  • Boil all the ingredients together and let it cool.

Things you can pickle:

  • Onions (cut into thins strips)
  • Radish
  • Jalapeno peppers 
  • Cabbage (or purple cabbage shredded)
  • Carrots (grated or sliced)
  • Ginger (thinly sliced)
  • Anything else that won’t turn into mush


  • Put the slices/strips into a lidded container and pour the brine enough to cover all pieces.
  • Store in the fridge. It will last a few weeks.

These taste great in salads and sandwiches, but also on cheese and crackers when you feel peckish.

You can even take it a step further and combine with other spices like adding peppercorns and dill.

1 Comment

  1. Pingback: Black-eyed Beans Salad | Love, Life, & Beyond

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