Quick Pickled Vegetables

Name: Quick Pickled Vegetables
Ingredients: Cucumbers; Radishes; Green beans; Beets; Asparagus; Onions; Turnips; Peppers; Bell peppers; Zucchini; Summer squash; Carrots; Eggplant

Quick Pickled Vegetables

This simple canning recipe can be used with almost any vegetable! Make delicious pickled cucumbers, green beans, asparagus, beets, radishes, peppers, zucchini, onions, and more!

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Course: Salads & Sides

Ingredients

Optional vegetables

Cucumbers
Radishes
Green beans
Beets
Asparagus
Onions
Turnips
Peppers
Bell peppers
Zucchini
Summer squash
Carrots
Eggplant

Instructions

Begin filling up your mason jars with veggies, layering with whole spices, raw aromatics (onion, ginger, garlic, etc) and herbs.
While you are filling the jars, heat the pickling liquid on the stove and bring it to a boil.
Carefully pour hot the pickling liquid over the veggies, completely submerging. Leave about a ½-inch space between the top of the liquid and the lid.
Cool on the counter for a couple of hours before covering and placing the fridge.
Refrigerate 12-24 hours. They will begin to have flavor the next day, and after a few days, they will taste even better.

Notes

Recipe adapted from Feasting at Home.

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