Quick Pickled Vegetables

Name: Quick Pickled Vegetables
Prep time: 55 min
Cook time: 15 min
Yield: 6
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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!

Reviewed by Editorial Team of Kiwilimón

Published: 12-03-2021

Preparation

40 mins

15 mins

Low

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, percentage of daily values based on a 2,000 calorie diet.

Energy

22.6

kcal

1.13%

Carbohydrate, by difference

1.33%

Protein

0.7

1.4%

Total lipid (fat)

0.3

0.46%

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100

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Quick Pickled Vegetables

Ingredients

Preparation

Nutritional information

Presentation

Tips

Quick Pickled Vegetables

Ingredients

Preparation

Nutritional information

Presentation

Tips

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