How To Make Quick Pickled Veggies
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
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Prepare the jar(s). Wash with hot, soapy water and dry completely before proceeding.
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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.
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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.
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Add the ice to the pot and stir until melted, to cool the pickling liquid.
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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.
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The pickles will keep in the refrigerator for up to 1 month. Serve with sandwiches, tacos, salads, or as desired.
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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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