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.
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
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Cut the vegetables into the shapes of choosing.
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Fill the jars with vegetables, leaving ½ inch of space at the top.
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Add spices of choice to the jars with the vegetables.
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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.
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Once boiling, remove the brine from the heat and pour into the jars. Tap the jars against the counter to release any bubbles.
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Close the jars and allow to cool completely at room temperature.
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Refrigerate the jars for 48 hours before eating the pickles. Store for up to 1 week in a refrigerator.
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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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