How to Use Cardamom in Pickling Vegetables

Pickling vegetables with cardamom adds a unique floral, citrusy, and slightly spicy depth to your favorite pickles! Whether you’re pickling cucumbers, carrots, onions, or even beets, cardamom takes the flavor to the next level. 🍋✨

🛒 Ingredients for Cardamom Pickling Brine

✔️ 2 cups vinegar (white, apple cider, or rice vinegar)
✔️ 1 cup water
✔️ 2 tbsp sugar (optional, for a balanced taste)
✔️ 1 tbsp salt
✔️ 4-5 green cardamom pods (lightly crushed)
✔️ ½ tsp mustard seeds
✔️ ½ tsp coriander seeds
✔️ ½ tsp black peppercorns
✔️ 2 cloves garlic (smashed)
✔️ 1-2 dried chili peppers (optional, for heat)
✔️ Fresh herbs like dill, thyme, or bay leaves (optional)
✔️ Vegetables of your choice – cucumbers, carrots, onions, beets, cauliflower, etc. 🥕🧅

👩‍🍳 How to Make Cardamom-Infused Pickles

1️⃣ Prepare the Vegetables 🥒

Wash and cut vegetables into slices, spears, or bite-sized pieces.

2️⃣ Make the Pickling Brine 🫙

In a saucepan, heat vinegar, water, sugar, salt, cardamom, and spices over medium heat.
Stir until sugar and salt dissolve, then bring to a gentle simmer for 5 minutes.
Remove from heat and let it cool slightly.

3️⃣ Pack the Jars 🍶

Place vegetables, garlic, and herbs into sterilized jars.
Pour the warm brine over the vegetables, making sure they are fully submerged.

4️⃣ Seal & Store 🏺

Let the jars cool to room temperature, then seal and refrigerate.
Allow at least 24 hours for flavors to develop (but they taste even better after a few days!).

🥗 Ways to Enjoy Cardamom Pickled Veggies

👉 As a side dish for curries, grilled meats, or sandwiches.
👉 In salads for a pop of bright, spiced flavor.
👉 As a snack straight from the jar!