Get a Vegetable Quick Pickling Recipe
Learn how to quick pickle vegetables with easy steps. Use vegetables such as cauliflower, cucumbers, jalapeños, carrots then you can get creative with the herbs and spices. Dill is, of course, most popular for pickling. Read Audrey Kelly’s article: Vegetables on Pizza: V-edgy.
Vegetable Quick Pickling
Author: Pizza Today
Recipe type: Appetizer
Ingredients
- 1 pound fresh vegetables, such as cauliflower, cucumbers, jalapeños, 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)
Instructions
- Cut up all of your vegetables.
- Pack them tightly in the mason jars, leaving about a ½ inch of space from the top.
- Add 1 sprig of herbs, 1 teaspoon whole spices and 2 garlic cloves to each jar.
- Boil together vinegar, water, salt and sugar (if using).
- Once the mixture comes to a boil, pour into jars.
- Seal the jars with the lids and cool to room temperature.
- Refrigerate for 48 hours, keep for up to 2 months.
