Vegetable Quick Pickling
Recipe type: Appetizer
  • 1 pound fresh vegetables, such as cauliflower, cucumbers, jalapeƱos, carrots
  • 2 sprigs fresh herbs, such as thyme or dill
  • 1 to 2 teaspoons whole spices, such as black peppercorns or mustard seeds
  • 1 teaspoon dried herbs or ground spices
  • 4 cloves garlic, smashed or sliced
  • 1 cup vinegar, such as white or apple cider
  • 1 cup water
  • 1 tablespoon sea salt or 2 teaspoons pickling salt
  • 1 tablespoon granulated sugar (optional)
  1. Cut up all of your vegetables.
  2. Pack them tightly in the mason jars, leaving about a ½ inch of space from the top.
  3. Add 1 sprig of herbs, 1 teaspoon whole spices and 2 garlic cloves to each jar.
  4. Boil together vinegar, water, salt and sugar (if using).
  5. Once the mixture comes to a boil, pour into jars.
  6. Seal the jars with the lids and cool to room temperature.
  7. Refrigerate for 48 hours, keep for up to 2 months.
Recipe by Pizza Today at