Pickled Vegetables
Use whatever veggies you fancy for these quick and easy Pickled Vegetables. They’re crunchy and tangy and completely irresistible!
Ingredients
- ½ medium sweet yellow onion, thinly sliced
- 2 large garlic cloves, thinly sliced
- 6 cups thinly sliced vegetables of your choice (Use any combination of carrots, golden beets, sweet bell peppers, celery, cucumbers, cauliflower, etc.)
- 6 sprigs fresh dill
- 2 tablespoons yellow mustard seeds
- ½ tablespoon black peppercorns
- 1 bay leaf
- 1 cup unseasoned rice wine vinegar
- ½ cup apple cider vinegar
- ½ cup water
- ¾ cup granulated sugar
- 2½ tablespoons Morton kosher salt
Instructions
- In a large heat-safe bowl, combine onion, garlic, and your choice of vegetables. Then top with the dill.
- Place mustard seeds and peppercorns in a small ziplock bag, cover the bag with a towel, and use a kitchen mallet or rolling pin to crack the mustard seeds and peppercorns up a bit. Then pour them into a coffee filter, add the bay leaf, and tie the filter securely with kitchen string.
- Add the spice bag to a medium-size saucepan along with the vinegars, water, sugar, and salt. Bring to a boil over medium-high heat and stir until sugar dissolves.
- Pour hot mixture, including the spices, over the vegetables. Give a little stir to incorporate and then let the mixture cool to room temperature.
- Give everything another stir, and then cover and refrigerate for 24 hours.
- After 24 hours, discard the spice bag. Transfer pickled vegetables to a large jar, or a few smaller jars if desired. Store in the refrigerator. Keeps very well for up to one month.
Notes
Original recipe from Chilkoot Cafe (no longer open) in Stillwater, MN. Printed with permission from the owner and adapted slightly for a smaller quantity.
Nutrition Information:
Serving: 1 Calories: 207kcal Carbohydrates: 44g Protein: 6g Fat: 1g Sodium: 2297mg Fiber: 9g Sugar: 27g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.