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Pickled Vegetables
If you're looking for a simple way to use up your summer bounty or add a pop of flavor to your meals, these easy Pickled Vegetables are the answer! With a basic brine, you can easily customize each jar to suit your taste. The veggies keep well for weeks and make any sandwich, salad, or snack board instantly better.
👥 8 Servings⏱️ Prep & Cook: 24h 12m⏳ Prep: 10 min🔥 Cook: 2 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- stove
📝 Preparation Steps
1
Fill a clean mason jar with washed and sliced vegetables. You can choose one of the options below or do a mix of them! I like to double / triple the recipe and make a bunch of different pickled veggies since they last in the fridge for so long.
2
Add water, vinegar, sugar, salt, peppercorns and any optional add in's to a pot on the stove.Bring to a boil and cook for ⏱️ 1-2 minutes.
water1 cupvinegar1 cupsugar1 tbsp
3
Pour over vegetables making sure they are all submerged.Cover with a lid and store in fridge for up to 2 months.
Nutrition Facts
calories
15 kcal
fat Content
0.1 g
serving Size
1 serving
fiber Content
0.3 g
sugar Content
2 g
sodium Content
1313 mg
protein Content
0.2 g
carbohydrate Content
2 g
saturated Fat Content
0.01 g
unsaturated Fat Content
0.14 g
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