Quick Pickled Vegetables
Brenda Villagomez
There is nothing more refreshing than cool, briny vegetables either as a snack or to add flavor to your favorite dishes. Prepare your own homemade pickled vegetables with this quick and easy recipe. All you need is canning jars, the veggies of your choice, and vinegar to get into the food preservation game!
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Ingredients
6
Portions
  • 4 canning jars
  • some water, for boiling the jars
  • 6 cups water
  • 2 cups white vinegar
  • 3 tablespoons sugar
  • 1 1/2 tablespoons salt
  • 2 tablespoons fennel seeds
  • 1 tablespoon mustard seeds
  • 1 tablespoon 4 pepper blend
  • 3 cloves garlic
  • some herb bundle
  • 1 cup new potatoes, cut in half
  • 1 cup broccoli
  • 1 cup cauliflower
  • 1 cup carrot, cut into round slices
  • 1 cup pumpkin, sliced
  • 1 cup red onion, sliced
Preparation
40 mins
15 mins
Easy
  • Wash canning jars with soap and water and sterilize them.

    In a large pot, bring water to a boil. Lower the heat and place canning jars and their lids. If needed, rearrange them to keep them from moving too much. Keep jars in the water over medium heat for 20 minutes. Only bring water to a simmer to prevent any accidents.

    Remove jars with tongs. Drain on a cotton kitchen towel. Place jars on a baking sheet and bake at 248 °F for 10 minutes or until completely dry. Set aside.
  • For the pickled veggies: In a pot, combine water, vinegar, sugar, salt, bouquet garni, 4 pepper blend, mustard seeds, fennel seeds, and garlic. Boil for 2 minutes.
  • Add potatoes, carrots, zucchini, broccoli, cauliflower, and red onion. Let simmer for 1 minute and remove from heat.
  • Let cool completely and store in canning jars.
  • Serve quick pickled vegetables on a dessert plate.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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