Quick Pickles
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I always have a myriad of pickled veg in my fridge. It's the perfect addition to tacos, sandwiches, salads or a cheese board, adding that little vinegary kick you didn't know you were missing. Use this recipe as a base for pickling just about anything—let your imagination run wild!
Recipe and Headnote Rachel Dolfi
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ingredients
- 3 cups vegetables, such as carrots, cucumbers or peppers
- 1 cup white vinegar
- 3 tablespoons sugar
- 2 tablespoons whole spices, such as peppercorns, cumin, coriander or bay leaf
- 1 tablespoon salt
- 1 cup ice cubes
Method
Step 1
This recipe uses 3 (6-ounce) glass jars with resealable lids, but any clean glass jars with lids will work.
Step 2
Prepare your vegetables by cutting them to fit the glass jars. The vegetables can be in coins, matchsticks, or left whole, depending on the size of your jars.
Step 3
Once the vegetables have been cut to the proper size, add 1 cup of vegetables per jar. Set the jars aside.
Step 4
In a small pot on medium low heat, add the whole spices. Toast until fragrant, shaking the pot frequently, 1-2 minutes, depending on the spices.
Step 5
Add the vinegar, salt and sugar and increase the heat to medium high. Stir until the salt and sugar are dissolved. Allow the mixture to come to a simmer and then remove from the heat.
Step 6
Add the ice cubes and stir to melt the ice. Once the liquid has cooled and is lightly chilled, pour the liquid into a heat proof measuring cup with a spout. Then add equal parts of the pickling liquid into each jar. Screw the lids on tightly and place in the fridge.
Step 7
Allow each jar to sit for at least 12 hours for a lightly pickled vegetable and up to two weeks for fully pickled vegetables. Enjoy!