Pickled Vegetables
Pickling produce adds incredible flavoring and texture. This is a quick process for pickling, allowing for any vegetable to gain the tangy taste in just hours!
Servings 10
Calories 29kcal
Ingredients
For the brine
- 1 cup apple cider vinegar
- ¾ cup water
- 2 tbsp pickling spices
- ¼ tsp turmeric
- 3-5 cloves garlic peeled and smashed
- 2 Serrano chiles sliced (include seeds for extra heat)
- 1 tsp kosher salt
- ¼ cup granulated sugar
- fresh herbs (tarragon, rosemary, or thyme)
For the vegetables
- assortment of vegetables: baby carrots, sliced cucumbers, radishes, cauliflower, broccoli, etc.
Instructions
- In a saucepan, combine the apple cider vinegar, water, pickling spices, turmeric, garlic, Serrano chiles, salt, sugar, and herbs. Bring to a boil and let simmer for 3-5 minutes until the sugar is completely dissolved.
- While the brine is on the stove, prepare your vegetables of choice, stuffing them into a washed and sanitized quart jar. If your vegetables are large, you can slice or cut them into chunks so they fit into a jar easier.
- Pour the simmering brine into the jar, directly over the vegetables. Let cool slightly, cover with a lid, and place in the refrigerator. The vegetables can be eaten as soon as four hours after preparing, but are best after a few days so the brine can fully flavor the vegetables!
Video
Nutrition
Serving: 1serving | Calories: 29kcal
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