Name: Quick Pickled Veggies Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Cuisine: International
Ingredients: 4 cups vegetable scraps; 1 cup apple cider vinegar; 2 tbsp kosher salt; 2 tsp black peppercorn; 1 tsp red pepper flakes; 3 bay leaves; 2 tsp yellow mustard seeds; 3 tbsp sugar; 3 large cloves garlic; 2 cups ice

Quick Pickled Veggies Recipe

Guinevere Blaylock Modified: November 12, 2023

Photos of Quick Pickled Veggies Recipe

How To Make Quick Pickled Veggies

Preparation: 15 minutes

Cooking: 5 minutes

Total: 20 minutes

Serves:

Ingredients

4cupsvegetable scraps,(odds and ends from vegetables such as red onions, cabbage, carrots, cucumbers, radishes, beets, jalapeño peppers, cauliflower, and string beans)
1cupapple cider vinegar
2tbspkosher salt
2tspblack peppercorn
1tspred pepper flakes,optional
3bay leaves
2tspyellow mustard seeds
3tbspsugar
3largecloves garlic,smashed
2cupsice

Instructions

Prepare the jar(s). Wash with hot, soapy water and dry completely before proceeding.
Cut the vegetable scraps into bite-size pieces, if necessary. Fill the jar with the vegetable pieces, leaving about ½ inch of space at the top.
In a large pot, combine the vinegar, salt, peppercorns, red pepper flakes (if using), bay leaves, garlic, mustard seeds, and sugar. Bring to a boil over high heat, and stir until the sugar and salt are completely dissolved.
Add the ice to the pot and stir until melted, to cool the pickling liquid.
Pour the cooled pickling liquid over the vegetables to cover completely. Cover the jars with a tight-fitting lid and shake to distribute the spices.
The pickles will keep in the refrigerator for up to 1 month. Serve with sandwiches, tacos, salads, or as desired.
Enjoy!

Nutrition

Calories: 130.69kcal
Fat: 0.95g
Saturated Fat: 0.14g
Monounsaturated Fat: 0.27g
Polyunsaturated Fat: 0.35g
Carbohydrates: 25.11g
Fiber: 4.38g
Sugar: 9.79g
Protein: 3.73g
Sodium: 663.85mg
Calcium: 50.67mg
Potassium: 284.52mg
Iron: 1.50mg
Vitamin A: 235.49µg
Vitamin C: 10.97mg

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