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Assorted Quick Pickled Vegetables (No-Canning)
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Assorted Quick Pickled Vegetables (No-Canning)

30 minServes 4Nutri-Score A€
from @sivanskitchen31 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • mixed vegetables (cabbage, cauliflower, Persian cucumbers, turnips, beets, carrots, chilies, celery, red onion, garlic, dill) (washed, sliced, chopped or peeled as desired)Produce400 g
  • kosher salt (heaping tablespoon)Spices18 g
  • white distilled vinegarPantry120 ml
  • filtered water (room temperature, to fill the jar)Beverages350 ml
  • black peppercorns (optional)Spices5 g
  • bay leaves (optional)Spices2 pieces

per serving

Nutrition

42kcal

Carbs
8 g
Proteins
2 g
Fat
0 g
Adapt tools

what you’ll use

Tools

  • mason jar

step by step

Method

  1. Wash and prep the vegetables

    • Wash the vegetables thoroughly; soak the ones with more open surface in salted water.
    • Slice, chop or peel them into any size you like.
    Step 1

  2. Pack the jars

    • Pack the vegetables tightly into a clean mason jar, mixing your favorite combinations.
    Step 2

  3. Add salt, vinegar and water

    • Add the kosher salt and white distilled vinegar to the jar.
    • Top with the room temperature filtered water, leaving about half an inch of space at the top.
    • Add the peppercorns and bay leaves if using.
    Step 3

  4. Seal and shake

    • Seal the jar tightly and give it a gentle shake to help dissolve the salt.
    Step 4

  5. Ferment at room temperature

    • Leave the jar on the counter at room temperature.
    Step 5

  6. Chill and store

    • Transfer the jar to the fridge; the pickles are ready to enjoy and keep improving in flavor.
    • They last up to 3 months in the fridge.
    Step 6
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