Pickled Veggies

Are you ready for a tried and true recipe for pickled veggies that is so mouthwatering, you’ll make it an addition to EVERY sandwich eaten from this point on? 

This recipe is just SO yummy! Pickled veggies are a fun summer side, garnish, and quite frankly, these sensational veggies can easily replace your tangy condiment staples… move over mustard and pickle spears! 

Now this recipe is not set in stone, my friend. Love pickled beets or zucchini? Spiral or thinly slice them up and add them in! Use this recipe as a jumping board to happily dive into veggie additions that pickle YOUR fancy!

Let’s get going, shall we?


Pickled Veggies

3 cups fresh veggies, thinly sliced* see note below

1 cup vinegar, using a mixture of red wine vinegar, ACV, and white vinegar 

1 cup water, plus any additional needed to cover veggies

2 Tbsp Honey or Maple syrup

1 tsp salt

1 tsp whole peppercorns

Pinch red pepper flakes

* or enough to fill a 1 quart jar. Use your favorite veggie here or a combination. Try: red onion, carrot, cucumber, beets, or zucchini.

Optional Additions for more Pickled Veggie flavor:
-1 large garlic clove crushed and diced.
-1 small jalapeno, thinly sliced. Allowing the veggies to pickle for several days “tames” the spice of the jalapeno.
-1 shredded carrot

Directions for Pickled Veggies
Prepare ahead of time to allow your veggies to pickle.

1. Thinly slice your veggies. It's helpful to use a mandoline. 

2. Layer all your veggies into a 16 oz canning jar (or a jar with a lid). Add garlic, peppercorns, and red pepper flakes if using.

3. Heat the vinegar, water, sweetener, and salt in a medium saucepan over medium heat. Stir until the sweetener and salt dissolve, about 1 minute.  

4. Pour the warm brine over the onion/veggie mixture (you want your veggies covered, so top with enough water as needed). 

5. Set aside to cool to room temperature, then store the veggies in the fridge.

6. Your pickled veggies are ready to eat once they are tender (onions will turn a bright pink color). This should take about 1 hour for very thinly sliced veggies, or overnight for thick sliced veggies. The pickled flavor will become more robust after several days and, if using, jalapeno heat will be nicely tamed.
Veggies will keep in the fridge for up to 2 weeks and are a great addition to any salad or sandwich!

7. Enjoy!

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