Pickled Vegetables

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 Tablespoon Kosher Salt
2 Tablespoons Sugar
Flavorings & Spices
1 Tablespoon Whole Peppercorns
1 Tablespoon Mustard Seeds/Coriander Seeds
4 sprigs Fresh or Dried Herbs (I used Dill)

Pickled Vegetables

  • 48 hours
  • Easy

Ingredients

  • Pickling Brine

  • Flavorings & Spices

Directions

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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!

 

Not sure what to do with your pickled vegetables? Try these recipes:

Tuna and Kale Salad
Healthy Potato Salad
Quinoa and Spinach Bowl

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

Add Your Spices & Herbs

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.

5
Done

Add The Vegetables

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

6
Done

Add The Brine

Lastly, fill the jars with the hot pickling brine leaving about 1/2 of an ich room at the top. Push in any vegetables that stick out and are not covered by the brine.

Seal the jars tightly and allow them to cool on the kitchen counter before moving them to your refrigerator.

7
Done

Wait 48 Hours

Allow the vegetables to pickle in your refrigerator for 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 easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. 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 social media via @foodbyjonister. Happy cooking and eating!

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Coconut Rice Pudding with Cherries
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Tuna and Kale Salad
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Coconut Rice Pudding with Cherries
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Tuna and Kale Salad

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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