Pickled Vegetables

By Support+Feed Team

Pickle vegetables easily with this simple base recipe that you can add your favorite herbs and seasonings to, get creative! Your pickles will last in the refrigerator for 3-4 weeks.

YIELDS: 6 serving

COOK TIME: 5 min

PREP TIME: 15 min

OPTIONAL INGREDIENTS
For dill pickles- dill, peppercorns, garlic, and mustard seeds. For spicy seasoned pickles- your favorite hot peppers, oregano, garlic, and a bay leaf.

Back to all recipes

INGREDIENTS

  • 1 cup (237 ml) of water
  • 1 cup (237 ml) of vinegar- white distilled vinegar or apple cider vinegar
  • 1 tsp of salt

RECIPE

  1. Wash and cut the vegetables you are pickling into slices or spears.
  2. Add the cut vegetables and spices into a jar, packing them tightly but leave 1” space at the top of the jar.
  3. In a saucepan, boil the water, vinegar, and salt together to create a brine.
  4. Carefully pour the hot brine solution into the jar, covering all the vegetables. Leave about 1” of open space at the top of the jar.
  5. Seal the jar and let it cool before transferring to the refrigerator.

 

CHEF’S NOTES:

  • Pickles are ready to eat once cooled and will last 3-4 weeks in the refrigerator
  • For a slight sweetness, you can add sugar to the brine solution.
  • Re-use a jar, food jars from other pickles or sauces are perfect to use for this recipe.