No Fuss Pickled Vegetables
Pickled Vegetables
Pickled vegetables add a sweet & tangy or spicy pop of flavor to salads, sandwiches, tacos, and burgers. Pickled vegetables are also a great low calorie snack during the day - and they pair very well with some sriracha! They are a great way to preserve the abundance of fresh produce sprouting from your vegetable garden. Once you make them, they'll keep in the fridge for up to 3 weeks (that is if they last that long).
Ingredients
2 cups of vegetables (any of your choosing)
2 cups white vinegar
2 cups water
1/3 cup cane sugar
2 tablespoons sea salt
1 bunch of dill
optional
2 garlic cloves
1 teaspoon mixed peppercorns
1 teaspoon red pepper flakes
1 thinly sliced jalapeno pepper (for mild flavor eliminate the seeds)
Instructions
Carefully wash and dry a 16 ounce jar. No special jar is required - just reuse a mayonnaise jar.
Wash and dry whatever vegetables you are using. We used little gherkin cucumbers, onions and french green beans. We didn’t slice the pickles but if you have large cucumbers you could either cut them into wedges or slice them with a mandolin.
Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Add the dill and if you are adding any other spices this is the time to add them. Let cool and pour over the vegetables. Set aside to cool to room temperature, then store the vegetables in the fridge.
Your pickled vegetables will be ready to eat almost at once - about 1 hour for very thinly sliced vegetables, or overnight for thicker ones.
Do not throw out the pickling juice - you can reuse up to three times!
Suggested Vegetables : Beets, onions, corn, string or french beans, cabbage, cucumbers, zucchini, peppers of all colors, carrots of all colors, cauliflower, ginger, radishes and eggplant.
