Quick Pickled Vegetables

Serves: 2 Jars

Use Organic:

  • 4 ½ cups water
  • 2½ cups white vinegar
  • ¼ cup organic cane sugar
  • 1½ Tablespoons sea salt
  • 2 teaspoons mustard seeds
  • 2 teaspoons black peppercorns
  • 2 teaspoons coriander seeds
  • 2 wide-mouth Mason jars - quart-sized
  • Vegetables for Pickling
  • Okra
  • Radishes
  • Carrots
  • Cauliflower
  • Beets
  • Cucumbers
  • Pearl Onions
  • Bell Peppers
  • Select your favorite veggies!

Directions:

  1. Divide seeds and peppercorns between the 2 jars and set aside.
  2. Wash vegetables and cut if necessary.
  3. Divide vegetables into the jars.
  4. Bring water to a boil, add in vinegar, salt and sugar and stir for a minute until the salt and sugar are fully dissolved.
  5. Pour hot water into the jars over the vegetables and let sit at room temperature for 2 hours.
  6. Cover jars, and refrigerate for at least a few hours before eating.
  7. Store pickled veggies in refrigerator for several weeks.

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