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    Home » Recipes » Pickled Vegetables

    Pickled Vegetables

    April 29, 2020

    331 shares
    Jump to Recipe Print Recipe

    Pickled vegetables are the perfect tart crunchy snack or accompaniment to a meat and cheese board. This easy pickled vegetable recipe is versatile for all your favorite vegetables.

    Vegetables

    overhead photo of sliced carrots, green beans, cauliflower, asparagus, and garlic on a cutting board

    For this recipe I used green beans, carrots, cauliflower, asparagus, garlic, and serrano peppers for some heat. You can use this pickling liquid on a wide variety of your favorite vegetables. For thicker vegetables such as carrots, I like to slice them thinner so the pickling liquid can penetrate them more easily. Keep this in mind when choosing your vegetables to use. 

    Pickling Container

    photo of vegetables being put in a mason jar

    After you have finished prepping your vegetables, I arrange them into a mason jar. I find it easiest if I tilt it to the side then slide the vegetables in. Make sure whatever type of jar you use, it is heat safe since the pickling liquid will be poured in while warm. For the recipe, I used a 36oz (4 ½ cup) mason jar. Due to the vegetables in the jar, there will be less liquid than the size of the jar.

    Pickling Liquid

    photo of apple cider vinegar, white wine vinegar, maple syrup, water, an mustard seeds on counter

    The pickling liquid consists of: apple cider vinegar, white wine vinegar, filtered water, kosher salt, maple syrup, and mustard seeds. I use maple syrup as the sweetener in the liquid because it is more subtle sweetness once absorbed. In a saucepan over medium heat, add in the pickling liquid components. Stirring frequently, heat the liquid until the salt and syrup has been absorbed. Careful not to overheat the liquid, it should not boil, only release a bit of steam off the top. 

    Pickling the vegetables

    overhead shot of pickled vegetables in a jar

    After the pickling liquid is ready, carefully pour over the vegetables in the jar. Allow the jar to come to room temperature before placing in the refrigerator. Let the vegetables pickle for minimum 3 days before enjoying, best practice is to wait 5 days.

    Storing the pickled vegetables

    photo of jar of pickled vegetables against white background

    They should last up to 5 to 6 months, in a sealed container, in the refrigerator. The pickling liquid may change the color of certain vegetables added, don’t be alarmed. If there are bubbles present, that is a sign of bacteria and should be discarded.

    How to use?

    close up of pickled vegetables in a bowl

    You can enjoy the pickled vegetables on their own and a crunchy tart snack, as an accompaniment to a meat/cheese board, and great for using up extra vegetables you have.

    photo of pickled vegetable jar on blue napkin

    Love pickling? Check out my pickled red onions! Quick, tangy, and so good on top of so many dishes.

    Pickled Vegetables

    These pickled vegetables are the perfect tart crunchy snack or accompaniment to a meat and cheese board. This easy pickled vegetable recipe is versatile for all your favorite vegetables.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer
    Cuisine: American
    Keyword: Pickled vegetables, pickling
    Prep Time: 20 minutes
    Cook Time: 5 minutes
    Additional Time: 3 days
    Total Time: 3 days 25 minutes
    Servings: 4 -6 Servings
    Calories: 151kcal
    Author: Stephanie
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    Ingredients

    Vegetables

    • 3 large carrots peeled & julienned
    • 6 ounces green beans ends trimmed
    • 1 cup cauliflower florets
    • 4 cloves garlic thinly sliced
    • 6 ounces asparagus tips trimmed
    • 1 Serrano pepper sliced thin


    Pickling Liquid

    • 1 cup apple cider vinegar
    • ⅔ cup white wine vinegar
    • ½ cup filtered water
    • ⅓ cup maple syrup
    • 2 tablespoons kosher salt
    • 1 teaspoon mustard seeds

    Instructions

    • In a 36oz heat safe jar, arrange the prepped vegetables inside. To assist getting them in the jar, tilt the jar on it’s side when adding the vegetables.
    • In a saucepan, over medium heat, add in all the pickling liquid ingredients. Heat until kosher salt and syrup is dissolved. Do not overheat, liquid should not boil. 
    • Carefully pour the pickling liquid into the jar over the vegetables. Place lid on the jar and allow to come to room temperature before placing in the refrigerator.
    • Allow to pickle for minimum 3 days before enjoying, preferred is 5 days. Store in refrigerator for 5-6 months.

    Notes

    • You can substitute the serrano peppers with pepper of choice, peppercorns or crushed red pepper flakes
    • Substitute your favorite vegetables in the recipe. For thicker vegetables, such as carrots, slice them thinner so the pickling liquid can penetrate more easily
    • Pickling liquid may change the color of some of the vegetables used, this is normal
    • If there are bubbles present, that is a sign of bacteria and it should be discarded

    Nutrition

    Calories: 151kcal | Carbohydrates: 31g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 3547mg | Potassium: 566mg | Fiber: 4g | Sugar: 22g | Vitamin A: 9651IU | Vitamin C: 25mg | Calcium: 96mg | Iron: 2mg
    Made this recipe?Mention @GirlWithTheIronCast or tag #girlwiththeironcast!
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    331 shares

    Originally Published: April 29, 2020 Post Updated: November 15, 2022 Filed Under: Appetizer, Dairy Free, Gluten-Free, Low Carb, Recipes, Vegan, Vegetarian Tagged With: Asparagus, Carrots, Cauliflower, garlic, Green Beans, Serrano Peppers

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    Reader Interactions

    Comments

    1. Reba

      September 17, 2020 at 3:53 pm

      Can you water bath these pickled veggies to make them shelf stable?

      Reply
      • Stephanie

        September 17, 2020 at 3:55 pm

        Hi Reba, yes you can! Just ensure you are following proper and safe canning techniques.

        Reply

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