Quick Pickled Vegetables
Quick Pickled Vegetables
Yields 2 cups
Serves 6
Prep time: 10 minutes
Ingredients
2 cups vegetables (green beans, carrots, onions, jalapeños, radishes, cucumbers, etc…)
2 cloves garlic
4 sprigs dill (optional)
2 teaspoons pickling spice (optional)
1 1/2 cups water
1 1/2 cups apple cider vinegar
2 tsp kosher salt
3 tsp granulated sugar
Preparation
Bring the water, apple cider vinegar, salt and sugar to a simmer. In the meantime, prepare your vegetables, wash and slice them. If using green beans, leave them whole and just trim the ends.
Fill the mason jars with vegetables, garlic, dill (if using), and pickling spice (if using). You can get creative and fill the jars with different vegetable combinations. Once all of the vegetables are in the jars, fill them up with the pickling liquid, making sure the vegetables are submerged.
Seal up the jars with a lid and store your soon-to-be pickled vegetables in the refrigerator. The longer they marinate in their brine, the stronger their flavor will be. Use the pickled vegetables within a few weeks.