Quick Pickled Vegetables for Flavorful Homemade Meals
A delicious and easy recipe for quick pickled vegetables that adds flavor to any meal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Condiments
- Method: Pickling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups assorted vegetables (carrots, cucumbers, radishes)
- 1 cup vinegar (white or apple cider)
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon peppercorns
Instructions
- Prepare vegetables by slicing them into uniform pieces.
- In a saucepan, combine vinegar, water, sugar, and salt. Heat until dissolved.
- Add mustard seeds and peppercorns to the mixture.
- Place vegetables in a jar and pour the hot brine over them.
- Seal the jar and let it cool to room temperature.
- Refrigerate for at least 1 hour before serving.
Notes
- These pickles can last for up to 2 weeks in the refrigerator.
- Feel free to experiment with different vegetables and spices.
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 5g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Quick Pickled Vegetables