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.
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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