Quick Pickled Vegetables
Quick Pickled Vegetables are a vibrant and flavorful addition to your meals, offering a delightful balance of tangy, sweet, and spicy notes. These easy-to-make pickles come together in just a few hours, making them perfect for enhancing sandwiches, salads, or enjoying as a crunchy snack. The beauty of this recipe lies in its versatility—customize it with your favorite vegetables and spices for a personal touch. Ideal for meal prep, these pickles can be stored in the refrigerator for up to three weeks, ensuring you have a zesty side ready whenever you need it.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Approximately 4 servings 1x
- Category: Side Dish
- Method: Pickling
- Cuisine: American
Ingredients
Scale
- 2 cups assorted fresh vegetables (carrots, cucumbers, bell peppers, etc.)
- 2–4 cloves garlic (sliced)
- 1 jalapeño (thinly sliced)
- ¼ to ½ cup vinegar (rice vinegar or apple cider vinegar)
- 1 cup water
- 1 tablespoon sugar
- 2 tablespoons kosher salt
Instructions
- Clean and cut vegetables into desired shapes. Add them to a jar along with garlic and jalapeño slices if using.
- In a bowl, mix vinegar with hot water. Stir in sugar and salt until dissolved.
- Pour the brine over the vegetables, ensuring they are fully submerged.
- Allow brine to cool slightly before sealing the jar and refrigerating.
- Let pickles sit for at least one hour; flavors develop best after 24 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 30
- Sugar: 2g
- Sodium: 550mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://emmadishes.com/quick-pickled-vegetables/