Quick Pickled Veggies
Ingredients
The pickling brine
-
2
cups
apple cider vinegar
-
2
cups
water
-
¼
cup
kosher salt
-
2
tablespoons
honey or sugar
-
zest and juice of 1
lemon
The veggies and flavorings
-
2
pounds
fresh fruits and veggies (e.g., carrots, beets, cauliflower, asparagus, cherries, strawberries)
-
2-4
cloves
garlic, smashed
-
1
teaspoon
black peppercorns
-
1
teaspoon
coriander seeds
-
to taste
crushed red pepper flakes or sliced chile peppers (optional)
-
to taste
fresh herbs (e.g., thyme, rosemary, basil, dill)
Instructions
- Divide the herbs, garlic, peppercorns, coriander seeds, and chile flakes among glass jars.
- Pack the fruits and veggies into the jars tightly, leaving a ½ inch space at the top.
- In a large pot, bring the vinegar, water, salt, and honey to a boil, stirring until the salt dissolves.
- Remove from heat and stir in the lemon zest and juice.
- Pour the pickling brine over the fruits and veggies, filling the jars up to ½ inch from the top.
- Seal the jars and let them cool at room temperature.
- Chill for at least 4 hours and up to 2 months for best flavor.
Nutrition Facts (estimated)
Servings
1 recipe
Calories
766
Total fat
2g
Total carbohydrates
20g
Total protein
5g
Sodium
900mg
Cholesterol
0mg
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