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Quick Pickled Vegetables Recipe

Farmers markets and backyard gardens are bursting with summer vegetables right now and what better way to use them than pickling and jarring? This recipe gives you delicious pickled veggies overnight without any fuss. Get creative with combinations and serve them at your next backyard barbecue or just eat them straight out of the jar! Warning: You might not be able to stop.

Pickled Vegetables

Photo by Renee Blair

Quick Pickled Vegetables Recipe

Yields 2 cups
Serves 6

Prep time: 10 minutes

The Skinny

Per 1/3-cup serving:

  • 24 cal
  • 0 g fat (0 g sat)
  • 3 g carbs
  • 400 mg sodium
  • 0 g fiber
  • 1 g sugar
  • 0 g protein

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

  1. 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.
  2. 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.
  3. Seal up the jars with a lid and store your soon-to-be pickled vegetables in the refrigerator.

Pro Tip

If you love a crunch to your pickled vegetables, then you can eat these as soon as the next day. If you prefer softer pickled vegetables, then these can store in the refrigerator for up to a week, if they last that long!

For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

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