Umami-Packed Pickled Veggies
A tangy, crunchy mix of veggies infused with a bold, cheesy umami kick from a golden chedda brine
Umami-Packed Pickled Veggies
Ingredients
2 cup white vinegar
2 cup water
2 tablespoon kosher salt
4 teaspoons sugar
2 teaspoon black peppercorns
1 teaspoon celery seeds
3 bay leaves
1/2 teaspoon crushed red pepper flakes (optional)
3 cloves garlic, smashed
1 cup cauliflower florets
1 cup cucumber slices (spears or rounds)
1 cup carrot sticks
1 cup celery sticks
3 tablespoons Farmer Foodie Golden Chedda Cashew Parm, plus more for serving
Instructions
In a medium saucepan, combine the white vinegar, water, kosher salt, sugar, black peppercorns, celery seeds, bay leaves, crushed red pepper flakes (if using), and garlic. Bring to a boil over medium-high heat, stirring to dissolve the salt and sugar. Remove from heat and let cool slightly.
While the brine cools, tightly pack the cauliflower, cucumbers, carrots, and celery into clean jars, leaving a little space at the top.
Sprinkle 1 tablespoon of Golden Chedda Cashew Parm into each jar.
Pour the warm brine (including spices and bay leaves) over the vegetables until fully submerged. Tap the jars gently or use a utensil to release any air bubbles.
Seal the jars with lids. Let cool to room temperature, then refrigerate.
Allow the pickles to chill for at least 24 hours—though 2–3 days yields the best flavor.
Shake gently before serving to redistribute the cashew parm, and add more on top if desired.
xx,
Lauren (Hodgen)
Dear Citrus Diaries Host | @ citrusdiaries.studio
Citrus Diaries Studio | Creative Director
If you’re interested in working together, drop me a line: hello@citrusdiaries.com 🍊