How To Make Pickled Vegetables

How To Make Pickled Vegetables

How to Make Pickled Vegetables: A Delicious and Easy Recipe

Pickled vegetables are a great way to add flavor and texture to your meals. Whether you’re looking for a healthy snack or a tasty side dish, this recipe is perfect for you. In this post, I’ll show you how to make pickled vegetables at home. I’m using cauliflower, carrots, red bell peppers, yellow bell peppers and orange bell peppers, and onions.

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Personally, I love to always have a jar of pickled vegetables in my fridge. They’re so versatile and can be used in so many different ways. No need for dip with these flavorful veggies! They are a great addition to a charcuterie board and delicious on your favorite sandwiches!

pickled vegetables in gallon jar

Ingredients & Instructions

Ingredients:

  • 1 head of cauliflower, broken into florets
  • 1 red onion or shallot, sliced
  • 4-6 large carrots, cut into strips or coins
  • 2-3 red, orange, or yellow peppers, sliced
  • 4 garlic cloves, minced
  • 4 sprigs fresh thyme

Quick Pickling Brine:

  • 4 cups water
  • 2 cups white vinegar
  • 1/2 cup sugar
  • 1 Tbsp salt

Instructions:

  1. Clean and prepare all vegetables. Cut cauliflower into florets, slice onions or shallots, cut carrots into strips or coins, and slice peppers.
  2. In a large saucepan, bring 4 cups of water, 2 cups of white vinegar, 1/2 cup of sugar, and salt to a boil. Stir until the sugar and salt have dissolved.
  3. Place the prepared vegetables, minced garlic, and fresh thyme sprigs in a clean, 1-gallon jar.
  4. Pour the boiling pickling brine over the vegetables in the jar, making sure to cover them completely.
  5. Allow the jar to cool to room temperature before sealing with a lid.
  6. Place the jar in the refrigerator and let it sit for at least 24 hours before eating. The longer the vegetables sit in the pickling brine, the more flavorful they will become.
pickled vegetables in white serving bowl

This recipe is for a one-gallon mason jar, I love this jar from amazon for pickling vegetables, but you can easily make smaller batches in smaller jars. You can also experiment with different fresh herbs and spices to add more flavor. Some great options include bay leaves, dill seed, peppercorns, red pepper flakes, sprigs of fresh dill or rosemary and mustard seed.

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If you don’t have white vinegar on hand, you can also use apple cider vinegar, white wine vinegar, red wine vinegar or rice vinegar. Just keep in mind that the flavor of the pickled vegetables will be slightly different.

What Other Vegetables Can I Use?

There are a variety of vegetables that are great for quick pickled vegetables. Some popular options include english cucumbers, pearl onions, beets, jalapenos, green beans. You can also experiment with other vegetables like radishes, turnips, and even Brussels sprouts. The key is to choose a type of vegetables that have a firm texture and can hold up well in the pickling liquid.

pickled veggies in small serving bowl

How Long Will My Pickled Vegetables Keep?

When it comes to storage, pickled vegetables can last for up to a month in the fridge. However, they’re so delicious that they’re unlikely to last that long! You can serve them as a side dish, on top of salads, or even as a snack. They’re also a great addition to sandwiches and burgers.

Pickled vegetables are easy to make, delicious, and a great way to add some variety to your meals. So, give this recipe a try and let me know what you think!

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pickled vegetables in gallon jar

How To Make Pickled Vegetables

Nettie
Make delicious and easy homemade pickled vegetables with this simple recipe! Perfect as a healthy side dish or snack!
No ratings yet
Prep Time 10 minutes
Cook Time 5 minutes
1 day
Total Time 1 day 15 minutes
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 14 servings
Calories 58 kcal

Ingredients
  

  • 1 head cauliflower broken into florets
  • 1 red onion or shallots sliced
  • 4-6 large carrots cut into strips or coins
  • 2-3 red orange, or yellow peppers, sliced
  • 4 garlic cloves minced
  • 4 sprigs fresh thyme

Brine

Instructions
 

  • Clean and prepare all vegetables. Cut cauliflower into florets, slice onions or shallots, cut carrots into strips or coins, and slice peppers.
  • In a large pot, bring 4 cups of water, 2 cups of white vinegar, 1/2 cup of sugar, and salt to a boil. Stir until the sugar and salt have dissolved.
  • Place the prepared vegetables, minced garlic, and fresh thyme sprigs in a clean, 1-gallon jar.
  • Pour the boiling pickling brine over the vegetables in the jar, making sure to cover them completely.
  • Allow the jar to cool to room temperature before sealing with a lid.
  • Place the jar in the refrigerator and let it sit for at least 24 hours before eating. The longer the vegetables sit in the pickling brine, the more flavorful they will become.

Notes

When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.

Nutrition

Serving: 1servingCalories: 58kcalCarbohydrates: 12gProtein: 1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.02gCholesterol: 0.1mgSodium: 530mgPotassium: 207mgFiber: 2gSugar: 9gVitamin A: 3451IUVitamin C: 22mgCalcium: 25mgIron: 0.3mg
Keyword appetizer, healthy snack, pickled vegetables, vegetables
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