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Pickled Vegetables
If you're looking for a simple way to use up your summer bounty or add a pop of flavor to your meals, these easy Pickled Vegetables are the answer! With a basic brine, you can easily customize each jar to suit your taste. The veggies keep well for weeks and make any sandwich, salad, or snack board instantly better.
Ingredients
Brine
- 1 cup water
- 1 cup vinegar
- 1 1/2 tbsp kosher salt
- 1/4 tsp pepper corns
- 1 tbsp sugar
Optional Add In's
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp mustard seeds
- 1/2 tsp coriander seeds
- 2 bay leaves
- 2 garlic cloves
- 1 tsp Italian seasoning
- 2 tbsp fresh dill
Vegetables
- 1 quart mason jar filled with vegetables (cucumber, green beans, carrots, onions, jalapeños, garlic, radish, bell peppers, asparagus)
Instructions
- Fill a clean mason jar with washed and sliced vegetables. You can choose one of the options below or do a mix of them! I like to double / triple the recipe and make a bunch of different pickled veggies since they last in the fridge for so long.
- Add water, vinegar, sugar, salt, peppercorns and any optional add in's to a pot on the stove.Bring to a boil and cook for 1-2 minutes.
- Pour over vegetables making sure they are all submerged.Cover with a lid and store in fridge for up to 2 months.
Nutrition Information
Calories: 15kcalCarbohydrates: 2gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gSodium: 1313mgPotassium: 15mgFiber: 0.3gSugar: 2gVitamin A: 51IUVitamin C: 0.4mgCalcium: 12mgIron: 0.2mg