Simple Quick-Pickled Veggies
Pucker up for these Simple Quick Pickled Veggies that'll add a tangy twist to your favorite dishes. In just a few easy steps, you'll have a colorful, crunchy, and zesty addition to your mealtime lineup.
Tasty Team
96% would make again
Under 30 minutes
Under 30 minutes
Ingredients
for 16 servings
- 3 cups fresh vegetables (360 g), of your choice, such as cucumber, onion, carrot, and/or beet
- spice blend, of your choice, such as mustard seeds, black peppercorns, fennel seeds, and/or sliced fresh ginger to taste
- 4 cups water (960 mL)
- 4 cups white distilled vinegar (960 mL), 5% acidity
- 6 tablespoons sugar
- 4 tablespoons salt
Materials
- 8 oz canning jar (240 mL), 4 jars
Nutrition Info
- Calories 41
- Fat 0g
- Carbs 6g
- Fiber 0g
- Sugar 4g
- Protein 0g
Estimated values based on one serving size.
Preparation
- Cut the vegetables into the shapes of your choosing.
- Fill the jars with vegetables, leaving ½ inch (1 cm) of space at the top.
- Add spices of choice to the jars with the vegetables. We like plain beets, cucumbers with mustard seeds and peppercorns, carrots with ginger and fennel seeds, and red onion with peppercorns.
- In a medium pot over high heat, combine the water, vinegar, sugar, and salt. Stir until the sugar and salt dissolve. Bring to a boil.
- Once boiling, remove the brine from the heat and pour into the jars. Tap the jars against the counter to release any bubbles.
- Close the jars and allow to cool completely at room temperature.
- Refrigerate the jars for 48 hours before eating the pickles. Store for up to 1 week in a refrigerator.
- Enjoy!
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