Quick Pickled Vegetables
These quick pickled vegetables are a vibrant, tangy addition to sandwiches, salads, and bowls, ready to enjoy in just 24 hours with a shelf life of up to 2 months.
Ingredients
For the Brine
- 4 cups water
- 3 cups white vinegar (5% acidity) Can substitute apple cider vinegar for a milder flavor.
- 2 tablespoons kosher salt Use non-iodized pickling or kosher salt.
For the Vegetables
- 8 cloves garlic
- 4 teaspoons mustard seeds
- 4 teaspoons coriander seeds
- 2 teaspoons red pepper flakes Adjust to taste.
- 4 teaspoons black peppercorns
- 8 sprigs fresh dill
- 4 cups mixed vegetables (carrots, green beans, cauliflower, radishes, cucumbers) Cut into sticks, florets, or slices.
Instructions
Preparation
- Clean and trim your vegetables. Peel carrots if desired, trim stems from beans, and cut cucumbers, radishes, and cauliflower into uniform, bite-sized pieces.
- Sterilize mason jars and lids by washing in the dishwasher or using very hot soapy water and rinsing well.
- At the bottom of each jar, sprinkle a mix of the spices: about 1 teaspoon mustard seeds, 1 teaspoon coriander seeds, a few peppercorns, and a pinch of red pepper flakes. Add 1-2 garlic cloves and a bay leaf per jar.
- Pack the prepared vegetables tightly into the jars, leaving a bit of headspace. Tuck a sprig of fresh dill into each jar.
Cooking
- In a saucepan, combine water, vinegar, and kosher salt. Bring to a boil, stirring until the salt dissolves, then let cool slightly.
- Pour the warm brine over the vegetables, filling to cover but leaving about 1/2 inch of headspace at the top.
- Wipe rims clean, place lids on jars, and let them cool at room temperature for about 30 minutes.
Storage and Serving
- Refrigerate the jars. The pickles are ready to enjoy after 24 hours and taste best after 3-5 days. Consume within 2 months.
Notes
Use clean utensils to avoid contaminating the brine. They stay crisp for up to 2 months. Do not freeze pickled vegetables. If you see mold or an off smell, discard the jar. You can add bay leaves, sugar or tweak spices for varying flavors.