Quick Pickled Vegetables Recipe
An easy & delicious recipe for Quick Pickled Vegetables that is ready to eat in 30 minutes and is the perfect addition to any meal!
Ingredients
- 1 medium carrot thinly sliced into 3 inch strips
- ½ red bell pepper thinly sliced
- ½ green bell pepper thinly sliced
- ¼ purple onion thinly sliced
- ½ cup apple cider vinegar
- ¼ cup water
- 2 tablespoons red wine vinegar
- 2 tablespoons white vinegar
- 1-2 garlic cloves smashed
- 5-7 whole black peppercorns
- ½ teaspoon kosher salt
- 1 bay leaf
Instructions
- Prep Vegetables: Place thinly sliced vegetables and place in a mason jar.
- Make Pickling Liquid: Add ½ cup apple cider vinegar, ¼ cup water, 2 tablespoons red wine vinegar, 2 tablespoons white vinegar, 1-2 garlic cloves, 5-7 whole black peppercorns, ½ teaspoon kosher salt and 1 bay leaf to a small saucepan. Bring to a simmer.
- Pickle Vegetables: Pour the pickling liquid into the same jar as the vegetables while still hot (make sure the peppercorns, garlic and bay leaf make it into the jar as well). Let sit at room temperature for 30 minutes (careful it will be hot).
- Serve: Use immediately or cover and 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 our gyro rice bowl recipe!
- Storage: store in a sealed container in the refrigerator for up to 3 weeks.
- Different Vinegars: why so many different vinegars - after testing, we found an increased depth of flavor resulted from using different types of vinegars!
Nutrition
Calories: 18kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.002g | Sodium: 204mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2047IU | Vitamin C: 22mg | Calcium: 10mg | Iron: 0.2mg
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