Edible Bozeman

Quick Pickled Vegetables

Preserving summer vegetables doesn’t have to be hard, and options are endless for what to pickle. Simply pack your jars with cucumbers, asparagus, sweet peppers, radishes, fennel, onion, cauliflower, cabbage, carrots, beets, or whatever you want to keep. Create an easy brine, refrigerate, and enjoy. These will last 2–3 weeks in the fridge.

MAKES 2 QUART MASON JARS

Enough raw vegetables to fit in 2 quart-size Mason jars
6 garlic cloves (optional)
1 tablespoon coriander seeds
2 teaspoons fennel seeds
1 teaspoon mustard seeds
½ white onion, sliced

For the pickling liquid:

2 cups apple cider vinegar
2 cups water
2 tablespoons kosher salt
4 tablespoons sugar (optional)

Wash and prep veggies; trim unwanted bits, slice some in halves, quarters, or strips. Prepare the pickling liquid: Bring all ingredients to a boil in a medium saucepan. Remove from the heat once it comes to boil; let cool slightly.

Meanwhile, pack your jars by first popping the garlic and spices into the bottom, then layering your choice of vegetable with some of the sliced white onion.

Using a funnel, pour the pickling liquid into the jar. The vegetables should be completely covered and there should be a ½ inch of free space at the top. Keep uncovered until cool, then put the lid on and place in the fridge for 2 days.

Enjoy this crisp, cool snack straight from the fridge or with an evening aperitivo.

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