Quick Pickled Vegetables – A simple, delicious recipe that can be used with any veggie! Beets, turnips, radishes, carrots, kohlrabi, onions, cauliflower, peppers, or green beans!
Pickling liquid:
These keep up to 2 weeks in the fridge.
If pickling firmer veggies like carrots or beets, feel free to simmer the veggies in the pickling liquid (in a pot) for a 1-2 minutes to soften them slightly. Don’t overcook them!
If you are planning to can your pickles for long-term storage, bring a large pot of water to a boil and sterilize 2 wide-mouth pint jars and their metal lids.
Place the pickling liquid in saucepan over high heat and bring to a rolling boil. Pour the brine over the veggies filling each jar to within 1/2-inch of the top. Remove any air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling liquid if necessary. Tighten the lids. Place the lids over the jars and screw on the rings until tight. For longer storage, place the filled jars in a boiling pot of water to can them. When the water comes back to a boil, boil the filled jars for 5 minutes then remove the jars immediately. Make sure the lids pop down.
Keywords: pickled cucumbers, pickled veggies, pickled vegetables, refrigerator pickles, quick pickles, quick pickled veggies
Find it online: https://www.feastingathome.com/quick-pickled-vegetables/