Quick Pickled Vegetables

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 pound fresh vegetables (sliced or chopped as needed)

2 sprigs fresh herbs (optional – thyme, dill, rosemary)

1 cup white vinegar (or apple cider vinegar)

1 cup water

1 tablespoon sugar (adjust to taste)

1 ½ teaspoons salt

2 cloves garlic, smashed (optional)

½ teaspoon peppercorns (optional)

¼ teaspoon red pepper flakes (optional, for spice)

 

‍ Instructions

1. Prepare the vegetables:
Wash and cut them into sticks, rounds, or slices, depending on type and preference.

2. Pack the jar:
Place herbs, garlic, and peppercorns at the bottom of a clean glass jar. Add the vegetables, packing them tightly.

3. Make the brine:
In a small saucepan, combine vinegar, water, salt, and sugar. Bring to a boil, stirring until dissolved.

4. Pour the brine:
Carefully pour the hot brine over the vegetables, making sure they’re fully covered.

5. Cool and refrigerate:
Let the jar cool to room temperature. Seal with a lid and refrigerate.