:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/V_Vo3wt9UdRc76O0kSHS/67a9fb131e84f274a1405602456133.png "How to make Quick Pickled Vegetables")
How to make Quick Pickled Vegetables
This Quick Pickled Vegetables recipe provides you with vibrantly colored and crunchily textured veggies, amplified with a tangy, slightly sweet flavor. These are perfect for sandwiches, salads, or just as a delightful snack. The great thing is they are as easy to make as they are delicious.
Ingredients
- 1 Cup distilled White Vinegar
- 1 Cup apple cider vinegar
- 2 cups water
- 2 tbls sugar
- 2 teaspoons salt
- Any mix of vegetables such as cucumbers, carrots bell peppers cauliflower
- up to four cups
- 5 cloves Garlic, peeled
- 1 teaspoon whole black peppercorns
- 1 teaspoon dried dill
Latest flyers
Nutritional values and price
Directions
Take a small saucepan, combine both vinegar types, water, sugar, and salt. Heat over a medium flame and stir occasionally until the sugar and salt dissolve fully. Remove the pan from the heat and let it cool slightly.
Put your choice of mixed vegetables, garlic, peppercorns, dill, and red pepper flakes into a clean, heatproof jar.
Pour the vinegar mixture over the vegetables in the jar until they’re fully submerged.
Let the mixture cool to room temperature.
Afterwards, close the jar with a lid and refrigerate. They can be used once chilled, but become more flavorful after 24 hours. The pickled vegetables will last in the refrigerator for a month.
Share the recipe with others
Reels
NewThe latest recipes
The latest recipes
Reels
NewFavorite recipes
Top categories
TammersHow to make Quick Pickled Vegetables
This Quick Pickled Vegetables recipe provides you with vibrantly colored and crunchily textured veggies, amplified with a tangy, slightly sweet flavor. These are perfect for sandwiches, salads, or just as a delightful snack. The great thing is they are as easy to make as they are delicious.
Take a small saucepan, combine both vinegar types, water, sugar, and salt. Heat over a medium flame and stir occasionally until the sugar and salt dissolve fully. Remove the pan from the heat and let it cool slightly.
Put your choice of mixed vegetables, garlic, peppercorns, dill, and red pepper flakes into a clean, heatproof jar.
Pour the vinegar mixture over the vegetables in the jar until they’re fully submerged.
Let the mixture cool to room temperature.
Afterwards, close the jar with a lid and refrigerate. They can be used once chilled, but become more flavorful after 24 hours. The pickled vegetables will last in the refrigerator for a month.
How did you make this recipe?