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!
Ingredients
Optional vegetables
- Cucumbers
- Radishes
- Green beans
- Beets
- Asparagus
- Onions
- Turnips
- Peppers
- Bell peppers
- Zucchini
- Summer squash
- Carrots
- Eggplant
Optional herbs
- Garlic
- Onion
- Basil
- Thyme
- Sage
- Rosemary
- Chives
- Scallions
- Bay leaves
- Scallions
Optional spices
- Fennel seeds
- Coriander
- Cumin
- Mustard seed
- Anise seed
- Dill seed
- Peppercorn
- Juniper berries
- Allspice
Optional aromatics
- Horseradish
- Turmeric root
- Ginger
- Lemon zest
- Orange zest
- Lime zest
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
Will keep up to 2 weeks in the fridge.
Recipe by Feasting at Home.