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.
Cut the vegetables into the shapes of choosing.
Fill the jars with vegetables, leaving ½ inch of space at the top.
Add spices of choice to the jars with the vegetables.
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.
Once boiling, remove the brine from the heat and pour into the jars. Tap the jars against the counter to release any bubbles.
Close the jars and allow to cool completely at room temperature.
Refrigerate the jars for 48 hours before eating the pickles. Store for up to 1 week in a refrigerator.
Suggested vegetable and spice blend: plain beets, cucumbers with mustard seeds and peppercorns, carrots with ginger and fennel seeds, and red onion with peppercorns.
- 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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