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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.
-6 Servings
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
- 2/3 cup white wine vinegar
- 1/2 cup filtered water
- 1/3 cup maple syrup
- 2 tablespoons kosher salt
- 1 teaspoon mustard seeds
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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
Nutrition Information
Calories: 151kcal (8%), Carbohydrates: 31g (10%), Protein: 3g (6%), Fat: 1g (2%), Saturated Fat: 0.1g (1%), Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.2g, Sodium: 3547mg (154%), Potassium: 566mg (16%), Fiber: 4g (17%), Sugar: 22g (24%), Vitamin A: 9651IU (193%), Vitamin C: 25mg (30%), Calcium: 96mg (10%), Iron: 2mg (11%)