How To Quick Pickle Vegetables
This recipe yields about 6 cups of brine liquid. Feel free to cut the recipe in half. Or, for a small batch use: 1 cup apple cider vinegar, 1 cup water, 1 tablespoon granulated sugar and 1 tablespoon kosher salt. The pickled veggies taste best if left for 48 hours refrigerated before opening the jar.For more flavor, feel free to add: Fresh herbs: dill, thyme, oregano, and rosemary hold up well. Dried herbs: thyme, dill, rosemary, oregano, or majoram. Garlic cloves: smashed for mild garlic flavor, or sliced for stronger garlic flavor.Fresh ginger: peeled and thinly sliced.Whole spices: mustard seed, coriander, peppercorns, red pepper flakes.Ground spices: turmeric or smoked paprika are great for both color and flavor
Equipment
- mason jars with lids or any jar with well fitting lid
Ingredients
- Assortment of vegetables: carrots, radishes, cauliflower, asparagus, cucumbers, red onions sliced or julienned
- 3 cups apple cider vinegar*
- 3 cups water
- 3 tablespoons granulated sugar optional
- 3 tablespoons kosher salt
- any additional seasoning or spice as mentioned above
Instructions
- Place any seasoning or spices into jars. Place prepped and cut veggies directly into large, clean mason jars.
- Using a large pot, bring the vinegar, water, salt and sugar to a light boil, whisking until all of the sugar and salt is dissolved. Ladle or pour the hot liquid over the vegetables, individually in their mason jars. Seal the jars with the lids securely.
- Let sit until the liquid has cooled, for about 25-30 minutes and then place into the refrigerator overnight. For best results, wait 48 hours before opening. The pickled vegetables are best up to 1 to 2 weeks in the refrigerator in the covered and sealed mason jars. Enjoy!
Notes
*Any basic vinegar will work: white vinegar, apple cider, white wine, and rice vinegar
Storage: These pickles are not canned. They can be stored in the refrigerator for up to 1 to 2 months. I recommend eating them within 2 to 3 weeks for best results!