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We are already getting cucumbers from our garden, so I’m remembering back to last summer when I tried to make quick pickled vegetables for the first time. I don’t love raw cucumbers, but I absolutely love pickles. I also experimented with pickling onions and peppers, and the experiment did not disappoint. This recipe is for a small batch, but if you have lots of vegetables, just double or triple the pickling liquid.
Quick Pickled Vegetables
If you want to change up the flavors, feel free to add different spices! You can add garlic, Italian seasoning, curry, or anything that sounds good.
The first step is to make the pickling liquid. If you are just making a small batch, then you can do this while you chop the veggies. But if the chopping will take a while, I recommend doing the veggies first.
I used a variety of vegetables from the store and garden. The onions are from the store, and the peppers and cucumber are from our garden.
I chopped them up in various sizes and put them in jars. I made a big batch so filled up three different jars.
Once the pickling liquid is boiling, let it boil for one minute, and then use a funnel to get the liquid into the jars. I like to do it over the sink in case it spills.
Wait to put lids on until after it’s fully cooled. These are delicious on salads, by themselves, or as a topping for meat!
Ingredients
- 1 cup water
- 1 cup vinegar
- 3 tbsp. sugar
- 1 tbsp. kosher salt
- 1/2 tsp. crushed red pepper
- 1 tbsp. peppercorns (optional)
- 2 cups raw veggies (to fit in a quart jar)
Directions
- Place all the ingredients except veggies in a small saucepan and turn on the heat.
- While you wait for the liquid to boil, slice the veggies and place them in a quart mason jar.
- Once the mixture is boiling, let it boil for one minute, then carefully pour it over the veggies.
- Use a fork to push veggies down into the mixture, if necessary.
- Let the jar cool before putting a lid on it. Then serve immediately or refrigerate for the flavor to be even better!
