Quick Pickled Vegetables Recipe
This pickled vegetable recipe are 15 minutes away, add delicious acidic magic to any dish! All you need are vegetables, spices, & vinegar. Let sit for 15 mins to an hour and enjoy pickles.
Ingredients
- 2 cups vegetables roughly chopped so they fit in a pint sized mason jar
- 1 bay leaf
- 1 teaspoon Sea Salt
- 1 teaspoon sugar or Whole30 approved natural sweetener
- 1/2 cup apple cider vinegar or more as needed
Instructions
- In a pint sized mason jar, carefully add and layer your vegetables to they are packed in tight.
- In a saucepan, heat the apple cider vinegar, bay leaf, salt, sugar, and pickling spices for 10 minutes until simmering. Pout over the vegetable mixture in the jar. Cover the remaining space with the rice vinegar, and let set for at 15 minutes so the vinegar flavor infuses veggies, but preferably over an hour.
- Pickled Vegetables will last up to 2 weeks in the refrigerator.
Notes
How Long Do These Pickled Vegetables Last?
These quick pickles last up to 2 weeks in the fridge - they are not a long-term canning/pickling solution.Nutrition
Calories: 34kcalCarbohydrates: 7gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 313mgPotassium: 108mgFiber: 2gSugar: 1gVitamin A: 2311IUVitamin C: 5mgCalcium: 13mgIron: 1mg
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