Veggie Pickles in a Hurry

Photo by Jenny Favret

It is hard to resist the crunchy goodness of a pickle. Whether straight from the jar or sliced onto a sandwich, pickles are a hit among kids and adults alike. Some people prefer the sour flavor of dill pickles, while others enjoy pickles that are on the sweeter side.

Cucumbers dominate the pickle aisle of the grocery store, but other veggies such as cauliflower, carrots, peppers, radishes and green beans are equally delicious when pickled. Try this easy and adaptable recipe to make your own amazing pickles at home. It is WAY easier than most people think.

Fresh Veggie Pickles

Containers

2 clean, wide-mouth pint jars with lids

Ingredients

• One pound of fresh vegetables sliced or cut into desired sizes (roughly 6 to 7 medium carrots, plus one medium onion for example). Choose one type of vegetable OR feel free to mix them up.

NOTE: Will need enough vegetables to fill the two jars when packed tightly.

• 2 to 4 springs of whole fresh celery leaves, optional

• 2 teaspoons of whole peppercorns (black, red or white), optional

• 1 teaspoon of dried herbs (Italian seasoning, dill, etc.)

• 3 cloves of fresh garlic, minced or sliced

• 1 cup apple cider vinegar (or another white vinegar)

• 1 cup water

• 1 tablespoon salt

• 1 tablespoon sugar

Instructions

1. Evenly distribute the celery leaves, peppercorns, herbs and garlic between the two jars.

2. Pack the vegetables tightly into the jars, leaving a ½-inch space from the top of each jar.

3. In a small saucepan, heat the vinegar, water, salt and sugar until boiling. Stir often, until dissolved.

4. Pour the brine mixture carefully into the jars, leaving a small space at the top of the jar.

5. Place lids onto the jars and turn until tightly sealed.

6. Allow to cool before placing in the refrigerator.

7. Store the pickles for up to one month in the refrigerator.

These pickled veggies will be ready to taste as soon as they are chilled but for best flavor, allow at least 48 hours!

Follow Along

Follow along as Rachel, BCF Program Coordinator, makes this recipe on Facebook Live!

Written by Jenny Favret, MS, RD, LDN

Nutritionist, Duke Pediatrics Healthy Lifestyles Program

Check out Jenny's bio here!