Pickled Vegetables
I went little pickle crazy trying to clean out my fridge and keep busy. Each of the quick pickle recipes below fit in a 32 oz. jar. All you gotta do is prep the veggies as desired, place them in the jar, bring the brine to a boil to combine and pour the liquid in. Enjoy in a couple days and in your fridge for a month. Easy peasy.
Cooking Method
Stovetop
Time
🕒
Recipe
Ingredients
Baby Green/Red Tomatoes and Peppers w/ Onions: great with sandwiches and grilled meat.
1 CUP WATER
1 CUP APPLE CIDER VINEGAR
1 TBSP SALT
2 TSP PEPPERCORNS
HANDFUL OF FRESH DILL AND TARRAGON
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Vietnamese Pickled Carrots and Daikon Radish (DÆ°a Chua): pairs well with noodle salads and rice plates.
1 CUP WATER
1 CUP WHITE VINEGAR
1 TBSP SALT
1/2 CUP SUGAR
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Carrots, Celery and Onions: compliments pastas, pizzas and salads.
1 CUP WATER
1 CUP APPLE CIDER VINEGAR
1 TBSP SALT
2 TSP PEPPERCORNS
4 CLOVES GARLIC