An alternative to the hot-liquid pickling method, this recipe calls for mixing vegetables in lemon juice, refrigerating them, and tossing them a couple of times per day for a few days for perfect pickled vegetables.
Lemon-Pickled Vegetables Gluten-Free Recipe
Pickles will keep in an airtight container in the fridge for a week.
- 1 large carrot, peeled and cut into matchsticks
- 1/2 head cauliflower, cut into bite-size florets (about 4 cups)
- Juice of 3 large lemons
- 1 teaspoon ground turmeric
- 1 tablespoon plus 1/2 teaspoon salt
- 1 clove garlic
Place the carrot and cauliflower in a shallow container with a tight-fitting lid. Add the lemon juice, turmeric, salt, and garlic. Seal the container and shake really well. Let sit in the fridge for 2 to 3 days, shaking 1 to 2 times a day.
Photography Christine Han