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Pickled Vegetables

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Ingredients

4 cups or more Fresh Vegetables (Cucumber/Carrots/Red Onion)
Pickling Brine
1 cup Apple Cider Vinegar
1 cup Filtered Water
1 tbsp Kosher Salt
2 tbsp Sugar
Flavorings & Spices
1-2 tbsp Whole Peppercorns
1-2 tbsp Mustard Seeds/Coriander Seeds
4-6 sprigs Fresh or Dried Herbs (I used Dill)

Pickled Vegetables

Features:
    • 48 hours
    • Easy

    Directions

    During my college days, I always had bread and butter pickled cucumbers at home. Nothing beats a turkey sandwich with a little bit of mayonnaise and pickles! I love the mix of sweet and sour.

    Cucumbers are the most obvious choice for pickling but I recommend testing this with other veggies. Red onions have now taken the number one spot, I am obsessed!

    Steps

    1
    Done

    Wash Your Pickling Jars

    First, thoroughly wash and dry your jars. I recommend washing with warm/hot water to kill any bacteria.

    2
    Done

    Prep You Vegetables

    I love pickling red onions, cucumber, and carrots. I wash them then thinly slice the cucumber, thinly slice the red onion into half moon slices and wash and peel the carrots.

    3
    Done

    Make The Pickling Brine

    Add all of the pickling brine ingredients to a pot an heat up on medium-high heat until it slightly starts to boil. Allow it to simmer for 5 minutes or until the sugar and salt are completed dissolved.

    4
    Done

    Fill The Jars

    Start by adding your flavorings to the bottom of the jars. About 1 tablespoon per jar. You can add peppercorns, mustard seeds, caraway seeds, or coriander seeds. I also love adding dried or fresh dill. The peppercorns and dill is what compliments the cucumber the most, in my opinion.

    Next, add your vegetables. Pack them tightly all the way to the rim of the jars.

    Lastly, fill the jars with the hot pickling brine and seal tightly.

    Allow the jars to cool on your counter before moving them to the refrigerator. Wait at least 48 hours before cracking the jars open.

    Add these pickled vegetables to your salads, meats, sandwiches, the possibilities are endless!

    Joni

    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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    4 Comments Hide Comments

    I have not pickled red onions but it’s been on my list for months now. I know – we will most definitely love it!!

    This is so pretty! I love homemade pickled vegetables, especially this time of the year when the weather heats up.

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