Quick Pickled Vegetables
Author: Nicole
Ingredients
Pickling Brine:
  • 1-1/2 cups cider vinegar
  • 1-1/2 cups white vinegar
  • 1 cup water
  • 1 cup white sugar
  • ¼ cup salt (canning & pickling preferred)
  • 1-1/4 teaspoon turmeric
  • ½ teaspoon celery seed
  • 1 tablespoon coriander seed
  • 1-1/2 tablespoons mustard seed
  • 2 tablespoons black peppercorns
  • 5 sprigs of fresh thyme
Vegetables:
  • 3 carrots (about ¼ pound), peeled and cut on an angle into 1-inch pieces
  • ½ large seedless cucumber, cut into ¼-inch slices
  • ¼ head of cauliflower
  • 10 green beans, trimmed
  • ½ red pepper, cut in long thin slices
  • 1 jalapeño pepper, cut into round slices
  • ~ 10 thinly sliced onion slivers
  • Any other vegetables you might like
Instructions
  1. Place pickling brine ingredients in a 3-quart (or larger) pan and bring to a boil on high. Stir to dissolve sugar. Turn down to medium heat and simmer for 2 minutes.
  2. Place cut vegetables in a large mason jar (64 ounces is perfect). You don’t want to crowd them too much but they should come up to the top of the jar.
  3. Pour pickling brine over vegetables. If it doesn’t reach the top of the jar add a bit more hot water. You want the vegetables to be fully submerged.
  4. Let cool to room temperature. Cover with lid and store in refrigerator for up to 2 months. Shake up jar before eating.
  5. Start testing pickled vegetables after a few hours and then a few days.
Notes
* Use your imagination when it comes to selecting vegetables to pickle.
* Best salt to use is canning and pickling salt but Kosher salt (without anti-caking agents) works, too.
* Recipe can be doubled – which is what I did and why you see two mason jars in the photo.
* If you don't have a large mason jar, put them in a bowl or pitcher. Make sure vegetables are fully submerged – you may need a plate to weigh them down.
Recipe by Riegl Palate at https://www.rieglpalate.com/quick-pickled-vegetables/