How to Quick Pickle Vegetables
Crunch on these! Eat them right out of the jar, or chop them up – they lend bright flavors to all kinds of dishes. Fun, easy and super-quick to prepare!
These Pickled Vegetables have a little spice going on too — mustard seeds, chile peppers, multi-colored peppercorns, sliced garlic along with vinegars.
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.
1 large red pepper, about 1 1/4 cups (I’ve used a Fiesta Pepper, red & orange striped)
Fresh Herb Sprigs – a few for each jar
Use about 3 cups of large cut vegetables… have a little more on hand if you fill very tightly.
Prep your vegetables. Wash them well and slice, or cut into spears, or leave whole – like with green beans.
Brine: Bring the vinegars, water, salt and sugar to a boil in a non-reactive pot. Stir until all has dissolved.
In the meantime – pack the 2 jars tightly with the prepped veggies.
Portion the spices and sliced garlic into each jar. (Can add cleaned, fresh herb sprigs.)
Pour the hot brine onto the jars (use a measuring cup or funnel.) Make sure all is submerged, and covered with the brine.
Leave 1/2 inch of space on top, cover with the tops.
Set on countertop and refrigerate when cool.
These taste great in 24 hours. Keep for up to one month.
For long storage, use a hot canning method.
This recipe may not be reproduced without the consent of its author, Karen Sheer