Quick Pickled Vegetables
Servings:12 servings
Quick pickled vegetables are so easy to make and add a finishing touch of flavor to any meal. Use your favorite veggies or whatever you have on hand that needs to be used quickly! Include a few jalapenos for some kick!Yield: one 32 oz jar of pickled vegetables (or two pint jars)
Ingredients
- 1 medium carrot, peeled, cut into coins or matchsticks
- ¼ head cauliflower, cut into small florets
- ½ large red onion, thinly sliced
- 1 medium pickling cucumber, peeled, cut into coins or thinly sliced
- 3 to 4 jalapenos, ends trimmed and seeds removed if very hot, sliced
- 2 to 3 cloves garlic, smashed and sliced
- 2 teaspoons whole peppercorns, optional
- 2 teaspoons whole mustard seeds, optional
For the brine:
- 1 cup white distilled vinegar
- ¼ cup rice vinegar or apple cider vinegar
- 1 ¼ cups water
- 2 teaspoons sea salt
- 1 tablespoon sugar
Instructions
- Find one 32 ounce glass jar (or two pint jars) with a lid. Pour a splash of white vinegar inside, screw on the lid, and shake for a few seconds. Let stand for about a minute, then rinse. (There's nothing scientific about this; it's just a simple step I take to make sure the jars are clean.)
- Wash and prep the vegetables. Fill the jar with the veggies and any flavorings you're using, such as peppercorns, garlic, mustard seeds, and fresh or dried herbs. Set aside.
- To make the pickling brine, combine the vinegars, water, salt, and sugar in a small saucepan. Over medium-high heat, bring the mixture just to a boil. Stir to dissolve the sugar and salt.
- Pour the hot brine into the jar so that it covers the vegetables and almost reaches the top of the jar. Let it cool down for a few minutes, then screw on the lid. Once the jar has cooled to room temperature, place in the refrigerator. Your quick pickles can be eaten anytime but taste best after at least one day in the refrigerator.
Notes
Find more helpful info and ideas above, like the varieties of vegetables you can quick pickle plus flavor variations.
Store - Quick pickled vegetables will keep in the refrigerator for 3 to 4 weeks, possibly longer if unopened. Keep in mind that quick pickles are just that, quick! These are not canned for long-term storage and should be kept refrigerated.
Nutrition
Calories: 15kcal
