Quick Pickled Vegetables Jar Recipe

Quick Pickled Vegetables Jar Recipe

Here is a refreshing and crisp recipe for Quick Pickled Vegetables in a jar, featuring sliced cucumbers, bell peppers, red onions, and jalapeños packed in a tangy brine, just like the colorful jar shown in the image.

Description

Quick pickling is an easy, no-cans-required method to preserve your favorite crisp vegetables. Within just 30 minutes, you get a tangy, flavorful condiment that makes a wonderful crunchy topping for sandwiches, tacos, salads, and grain bowls.

Ingredients

• The Vegetables:

  • 2 medium cucumbers, thinly sliced into rounds

  • 1 red onion, thinly sliced into rings

  • 1 bell pepper (yellow or orange), sliced into thin strips

  • 1-2 jalapeños, sliced into rounds (optional, for spice)

  • 2-3 cloves garlic, smashed

  • Fresh herbs (like dill or cilantro), optional

• The Pickling Brine:

  • 1 cup white vinegar (or apple cider vinegar)

  • 1 cup water

  • 1 tbsp kosher salt or sea salt

  • 1 tbsp sugar or honey

  • 1 tsp whole black peppercorns

  • 1/2 tsp red pepper flakes (optional)

Instructions

1. Prep the Vegetables: Wash and slice your cucumbers, red onions, bell peppers, and jalapeños. Pack them tightly into a clean glass jar (like a large mason jar or canning jar), layering the smashed garlic and herbs in between the vegetables.

2. Make the Brine: In a small saucepan, combine the water, white vinegar, kosher salt, sugar, peppercorns, and red pepper flakes. Place over medium heat and stir until the salt and sugar are completely dissolved (about 2–3 minutes). Do not let it boil vigorously.

3. Pour Brine Over Vegetables: Carefully pour the hot brine mixture into the jar over the vegetables, ensuring everything is fully submerged under the liquid.

4. Cool and Seal: Let the jar sit uncovered at room temperature until it cools down completely (about 30 to 45 minutes). Seal the jar tightly with a lid.

5. Refrigerate: Place the jar in the refrigerator. They are ready to eat after 30 minutes, but the flavor improves even more after a few hours or overnight!

Related Frequently Asked Questions (FAQs)

• How long do quick pickled vegetables last in the fridge? Because these are refrigerator pickles (not shelf-stable canned goods), they will stay fresh and crunchy in the refrigerator for up to 3 to 4 weeks.

• Can I use other vegetables? Yes! This quick-pickle method works wonderfully with carrots, radishes, green beans, cauliflower florets, and zucchini.

• Do I have to use white vinegar? You can use apple cider vinegar, white wine vinegar, or rice vinegar depending on the flavor profile you prefer.