Crunch on these! Eat them right out of the jar, or chop them up – they lend bright flavors to all kinds of dishes.
These Pickled Vegetables have a little spice going on too — mustard seeds, chile peppers, multi-colored peppercorns, sliced garlic along with vinegars.
It’s super easy and fun to pickle vegetables ~ especially in Summer when you can buy just-picked vegetables.
Only 2 steps!
Make a brine in a pot – cut desired vegetables and pack them tightly in mason jars.
You can certainly use your imagination as to which vegetables to use. Think of colors and complementary flavors and experiment! There are so many dried spices and fresh herbs you can also add to the jars! Just make sure the spices are fresh and will lend a pungent punch.
Quick pickling does not require fancy ingredients or canning equipment.
This recipe makes 2 pint jars.
I’ve chosen Fiesta Striped Peppers and Red Onion in one jar…
White, Green and Yellow Cucumbers & Green Beans and Wax Beans in the other.
The brine is a combination of: White Vinegar and White Balsamic Vinegar, Water, Mixed Peppercorns, Mustard Seed, Dried Chiles, Sliced Garlic, Kosher Salt and Pure Cane Sugar.
It is is not necessary to use too much salt and sugar… just enough to create a brine solution with the correct balance. Vinegar, salt and sugar all stave off spoilage.
Please do use fresh veggies! Crisp, colorful and fresh are desirable – over-mature veggies will not give that desired crunch!
Uses: Eat them out of the jar, or slice and dice the pickled vegetables and add to so many recipes! These are trending now in restaurants and chefs are adding them for their zesty flavor with a natural punch of sour, acidic flavor… enliven and brighten many dishes!
Add to: your everyday tacos, deviled eggs, sandwiches, salads, vinaigrettes, topping for burgers, crudité plates and sauces (vamp cocktail sauce for chilled shrimp.)
Have fun with this recipe!
Karen