Description
Quick Pickled Vegetables – an easy, delicious quick pickled vegetable recipe that is the perfect side dish for any meal!
Ingredients
Scale
- 1/2 red bell pepper, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1 medium carrot, thinly sliced 3 inch strips
- 1/4 purple onion, thinly sliced
- 1/4 cup water
- 2 tablespoons red wine vinegar
- 2 tablespoons white vinegar
- 1/2 cup apple cider vinegar
- 1/2 teaspoon kosher salt
- 1–2 garlic cloves, smashed
- 5–7 whole black peppercorns
- 1 small bay leaf
Instructions
- Place thinly sliced vegetables into a mason jar.
- Add water, red wine vinegar, white vinegar, apple cider vinegar, garlic, black peppercorn and bay leaf to small saucepan.
- Bring to a simmer and then pour pickling liquid into same jar as vegetables while still hot (make sure the peppercorns, garlic and bay leaf make it into the jar as well).
- Let sit 30 minutes (careful it will be hot).
- Use immediately or store in the refrigerator for later use.
Notes
- Sweetness: if you want to add a touch of sweetness you can easily add in about 1-2 tablespoons of coconut sugar (don’t add if Whole30) or honey.
- Serving Suggestions: these are great on gyro bowls!
- Storage: store in a sealed container in the refrigerator for up to 3 weeks.
- Different Vinegars: why so many different vinegars – after testing I just really liked the increased depth of flavor that resulted from using a couple different kinds of vinegars!
Nutrition
- Serving Size: 1/6 of the jar
- Calories: 25
- Sugar: 1.7 g
- Sodium: 113.9 mg
- Fat: 0.2 g
- Carbohydrates: 4.6 g
- Protein: 0.6 g
- Cholesterol: 0 mg