Quick Pickled Vegetables

4.75 from 4 votes

Prep Time: 15

Cook Time: 20

Pickle: 1

Total Time: 1 35

Serving Size: 1 person

This quickling recipe preserves vegetables and turns them into a yummy snack, sandwich garnish, or salad topping.

▢ Fresh vegetables, peeled, washed and chopped as you desire*
▢ ½ cup distilled white vinegar or apple cider vinegar
▢ ½ cup water
▢ 1 teaspoon salt
▢ 1 tablespoon sugar optional or add less, if desired
▢ 1 tablespoon dried spices Optional: black peppercorn, mustard seeds and/or any other spice
▢ 2 sprigs fresh herbs Optional: dill, thyme and/or rosemary or other herbs
▢ 4 cloves garlic sliced or whole (sliced will give more flavor)

Prepare wide mouth mason jars 12 oz: Clean and sterilize mason jars before using. If you are using herbs or spices, then add them to the jars. (Optional: you can also slightly toast your dry spices for more flavor over low heat on the pan before adding them to the jar. Note: when stovetop toasting turn off the heat once you smell the aroma of the spices because you do not want to over cook and burn them).
Wash, peel and chop your desired vegetables. Tightly pack the vegetables into the jars without smashing the the vegetables.
To make the brine: place the vinegar, water, salt, and sugar in a small saucepan over low to medium heat. Bring to a simmer, stir to dissolve the salt and sugar. Remove from heat once brine is simmering.
Pour the brine over the vegetables, filling each jar to within ½ inch of the top and submerging the veggies. You can discard the excess reminder of the brine.
Tightly screw the lids on the jars. Give them a good shake and refrigerate them for at least 24 hours before use.

*I used a 12 oz mason jar to fill up my vegetables; you can use any size jar, but your vegetables must submerge with the brine.

Pickles can be used up to 3 months, if refrigerated.

Nutrition is for 4 whole carrots only.

Course: Condiments

Cuisine: American

Keyword: pickled vegetables, quick pickle

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