Jkawe

Vegetarian

Quick Pickled Vegetables

Quick Pickled Vegetables are a great way to quickly preserve vegetables you have on hand. These refrigerator quick pickled veggies add flavor to your dishes like salads, tacos, rice bowls and wraps.

  • Prep5 min
  • Cook5 min
  • Total10 min
  • Makes2 cups
  • Calories162
Quick Pickled Vegetables

Method

  1. 1

    Prepare a clean mason jar for the vegetables.

  2. 2

    Add carrot, cucumber and red onion to the mason jar.

  3. 3

    Bring the vinegar, water, sugar, garlic and salt to boil in a saucepan. Stir to dissolve the sugar and salt. Remove from the heat and let it cool down until slightly warm. Pour the liquid mixture into the mason jar of vegetables.

  4. 4

    Add the whole peppercorns, coriander seeds, mustard seeds,

  5. 5

    Add few sprigs of fresh dill or other herbs like parsley or oregano, a pinch of crushed red pepper flakes and the green onion. Let cool to room temperature for two hours then seal shut the mason jar and give it a shake.

  6. 6

    Refrigerate the pickled veggies for 10 hours before you use them. This helps them pickle and soak in the flavors.

  7. 7

    Store in the refrigerator for up to 2 weeks (these are not canned for long-term storage- please make sure you keep them refrigerated).

Notes

You will want to make sure the liquid covers all of the vegetables but also leave about a half-inch of room from the top of the jar/lid. You can use whatever veggies you have on hand. Just make sure to cut them to the appropriate size to fit the mason jar. Please remember these are not canned for long-term storage - they should be kept refrigerated.

Per serving

  • Carbs28 g
  • Protein4 g
  • Fat4 g
  • Fiber7 g

Also filed under

Vegetarian Sides

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