Simple Quick-Pickled Veggies Recipe

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Misty Craig Modified: March 21, 2022
Simple Quick-Pickled Veggies Recipe

How To Make Simple Quick-Pickled Veggies

Prep your veggies and get pickling with this easy quick-pickled veggies recipe! Great with onions, cucumbers, carrots, beets, and more.

Preparation: 15 minutes
Cooking: 5 minutes
Chill Time: 2 days
Total: 2 days 20 minutes

Serves:

Ingredients

  • 3cupsfresh vegetables,of choice, such as cucumber, onion, carrot, and/or beet
  • spice blend,of choice, such as mustard seeds, black peppercorns, fennel seeds, and/or sliced fresh ginger to taste
  • 4cupswater
  • 4cupswhite distilled vinegar,5% acidity
  • 6tbspsugar
  • 4tbspsalt

Instructions

  1. Cut the vegetables into the shapes of choosing.

  2. Fill the jars with vegetables, leaving ½ inch of space at the top.

  3. Add spices of choice to the jars with the vegetables.

  4. In a medium pot over high heat, combine the water, vinegar, sugar, and salt. Stir until the sugar and salt dissolve. Bring to a boil.

  5. Once boiling, remove the brine from the heat and pour into the jars. Tap the jars against the counter to release any bubbles.

  6. Close the jars and allow to cool completely at room temperature.

  7. Refrigerate the jars for 48 hours before eating the pickles. Store for up to 1 week in a refrigerator.

  8. Enjoy!

Recipe Notes

Suggested vegetable and spice blend: plain beets, cucumbers with mustard seeds and peppercorns, carrots with ginger and fennel seeds, and red onion with peppercorns.

Nutrition

  • Calories: 41.14kcal
  • Fat: 0.09g
  • Saturated Fat: 0.02g
  • Monounsaturated Fat: 0.01g
  • Polyunsaturated Fat: 0.04g
  • Carbohydrates: 7.01g
  • Fiber: 0.68g
  • Sugar: 4.70g
  • Protein: 0.57g
  • Sodium: 326.73mg
  • Calcium: 9.86mg
  • Potassium: 37.52mg
  • Iron: 0.18mg
  • Vitamin A: 43.34µg
  • Vitamin C: 1.77mg
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