How to Make Quick Pickled Vegetables is the perfect guide to making your own pickled veggies that store very well and taste even better. Plus, you can adjust the amount of batches that you make, personalize the ingredients to your taste buds, and have the option of canning your jars or not.
How to Make Quick Pickled Vegetables----I must admit that pickling my own veggies has been such a fun, easy experience for me. If you haven't done it---I definitely recommend trying it at least once. They're not only incredibly easy, but they're such a great meal prep recipe for homemade pickles and other pickled veggies to eat as a snack or add to your favorite dishes. If you love your veggies, then you're sure to enjoy this Chickpea + Veggie Gluten-Free Pesto Pizza, Roasted Cauliflower Green Goddess Salad, Loaded Vegan Veggie Soup, and Spring Vegetable Frittata.
While the main method doesn't require any sort of canning of the jars at all----I will be talking further about how to "can your jars" if you desire to, especially since canning is great for homemade jams and other recipes as well.
When it comes to pickling your veggies, it includes a few simple steps and just a handful of ingredients for the main "pickling brine" that goes atop all of the veggies:
The greatest thing about pickling your own veggies is the fact that you can literally pickle any vegetable you chose to. I enjoy making my own 'pickles' by pickling cucumbers and I also love making a spicy mixture for bell peppers, jalapeños, onions, etc. In addition, I've created a short list of fresh veggies that are a great idea:
Carrots, grape tomatoes, okra, green beans, jalapeños, asparagus, red onion, zucchini, cauliflower florets, bell peppers, etc.
Depending on the type of vegetable used, there are a few options for the prepping of it. Below are a few options just to give you an idea:
Thinly slice: cucumbers, summer squash, ginger, red onions, tomatoes, zucchini, cauliflower, etc.
Cut into spears: carrots, cucumbers, zucchini, bell peppers, jalapeños, etc.
Peel: carrots, zucchini, etc.
Blanch: green beans, asparagus, etc. (optional, but helps preserve their color)
The method of canning is to simply preserve food from spoilage by storing it in containers or jars that are fully sealed and then sterilized by way of heat ---- a heat treatment process.
To perfectly "can" your jars, you'll need a few simple items for an easier process:
To check whether the jars are perfectly "sealed" after the canning method, press down on the center of the lids. If the center of the lids doesn't pop, then it's perfectly sealed. Secondly, you can double check by gently trying to remove the lid----if you can't remove the lid, then it's perfectly sealed.
On the other hand, if the centers "pop up" after pressing the centers or the lids can be easily removed, then the seal isn't good and you should re-do the process. The Spruce Eats has a great explanation on how this is done in the event that you need to go down this route.
Don't worry---if you don't feel like re-doing the process, you can easily store any jars that didn't seal in the refrigerator for up to 3 weeks or easily freeze them for up to 1 year.
If you're a fan of eating from jars in general, I've included a few recipes that include some sort of jar (or can be enjoyed in one) and can also be a great thing to make for the perfect meal prep:
If you make this How to Make Quick Pickled Vegetables, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!
How to Make Quick Pickled Vegetables