Quick Pickled Vegetables

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Total Time

20 minutes

Prep Time

15 minutes

Cook Time

5 minutes

Rating

(31)

Ingredients

2 servings

Enough Fresh Raw Veggies to fill 2 Quart size mason Jars (about 5-6 cups)- cucumbers, beets, carrots, radishes, turnips, okra, green beans, asparagus, red onion, zucchini or summer squash, cauliflower florets, bell peppers, garlic scapes, fennel bulbs, rainbow chard stems
1 tablespoon coriander seeds
2 teaspoons fennel seeds
1 teaspoon mustard seeds
6- 10 cloves garlic- sliced thickly
½ an onion sliced (optional)
few sprigs of fresh dill (optional) or other herbs
Other optional additions- whole cloves, dill seeds, whole allspice, fresh ginger slices, fresh chilies or chili flakes, celery seeds, peppercorns, cumin seeds, star anise, other fresh herbs.
2 cups vinegar- white vinegar, red wine, rice wine, apple cider (any of these, or a combination)
2 cups water
2 tablespoons kosher salt
4-6 tablespoons sugar (or sugar alternative- remember, the sugar is added to balance the vinegar flavor, remember you won’t actually be consuming this.)

Beginner Vegetarian Gluten-Free Healthy ...

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Preparation

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Step 1

Prep your veggies. Wash them well and slice, quarter, or cut into spears, or leave whole ( like with green beans, asparagus, okra etc)

Step 2

Bring the water, vinegar, salt and sugar to a boil in a small pot, and in the meantime pack the jars with the prepped veggies.

Step 3

In two quart-size mason jars, divide the garlic and whole spices.

Step 4

Begin adding the veggies and if you are including the onion ( which I recommend), layer a few slices in with the veggies along with any fresh herbs you would like to include ( you can also layer the garlic this way too, or put it in first, your choice) leaving about an inch at the top of the jar.

Step 5

Using a funnel, carefully pour the hot liquid into the jars, making sure to submerge all the veggies, pressing down on them with the end of a wooden spoon. You may be able to add more veggies at this point, just make sure the liquid completely covers the veggies leaving at least a half-inch of room between the liquid and lid.

Step 6

Let sit on the counter to cool, and after an hour or two, cover and place in the fridge. These will taste good after 8-12 hours- but much better after a couple of days.