How to Make Quick Pickled Vegetables
Homemade versions of usual store-bought foods is the new wave and this How to Make Quick Pickled Vegetables walk-through is a must try. Whether you've had experience with pickling in the past or this is a new venture for you, this method is sure to get you the results you need in a few easy steps.
Servings: 2 Quarts
Calories: 123kcal
Ingredients
- 5-6 cups your favorite veggies (i.e. cucumbers, grape tomatoes, okra, green beans, asparagus, red onion, zucchini, cauliflower florets, bell peppers, etc.)
PICKLING BRINE:
- 2 cups filtered water
- ¼ cup white vinegar or apple cider vinegar
- 1 bay leaf
- 2 fresh rosemary sprigs
- 1 ½ Tbsps sea salt
- 1 teaspoon turmeric powder
- 5 garlic cloves
ADDITIONAL INGREDIENTS:
- 1 tablespoon cajun seasoning
- 1 tablespoon red pepper flakes
- 2 Tbsps organic cane sugar
- whole cloves, dill seeds, whole allspice, celery seeds, star anise, cumin seeds, fresh ginger slices, or other fresh herbs
Instructions
PREP THE JARS:
- Ensure that you begin by washing the jars with soapy warm water and rinse well. Either let the jars air dry completely or dry by hand.
PREP THE VEGGIES:
- Be sure to wash the veggies and peel or trim the ends off the veggies that require it: slice, quarter, cut into spears or leave them whole, if desired.
MAKE THE PICKLING BRINE:
- In a small pot over high-heat, add the pickling liquid brine and bring to a boil, stirring everything together until the salt and turmeric dissolves.
ASSEMBLE THE JARS:
- Divide the herbs, spices, or garlic along with the veggies into prepared jars---leaving about ½ inch of space at the top for the liquid.
- Carefully, pour the brine atop the veggies in each jar (not filling it to the very top), slightly shake jar to remove air bubbles and place the lids on the jars and screw on the rings tight.
LET EVERYTHING COOL + STORE:
- Let the jars sit and cool at room temperature completely before storing in the refrigerator. It's always best to store in the refrigerator for at least 48 hours for best flavor.
Notes
STORAGE: These pickled veggies can be stored in the refrigerator for up to 2 months for optimal freshness.
CANNING METHOD: See the post for canning method to-do's, tips, storage, etc.
Nutrition
Calories: 123kcal | Carbohydrates: 27g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 5321mg | Potassium: 672mg | Fiber: 5g | Sugar: 18g | Vitamin A: 3156IU | Vitamin C: 13mg | Calcium: 96mg | Iron: 3mg