Quick Pickled Vegetables
Quick Pickled Vegetables are great to have in the fridge in the summer. They make a great grab and go snack. Take them to the last minute picnic or concert in the park you were invited to. Use as a healthy side to sandwiches and burgers. These are not sealed jars like your grandma used to make. You have to keep them in the fridge and use within a week or two but they get gobbled up fast and are easy to make so you can always have a batch on hand. The original pickling juice recipe came from Dr. Weil.
Quick Pickled Vegetables
Prep
Cook
Total
Use whatever firm veggies you like, just adjust the blanching times based on each vegetable
Ingredients
- PICKLING JUICE
- 2 cups water
- 2 1/2 cups cider vinegar
- 1/8 cup olive oil
- 3 tablespoons brown sugar
- 1 teaspoon sea salt
- 1 tablespoon dill weed
- 6 cloves garlic
- 1/4 cup pickling spices or:
- 5 bay leaves,1 tablespoon mustard seed,1 tablespoon dill seed,11/2 teaspoons red chili flakes
- VEGETABLES
- 8 Carrots, peeled and cut into spears
- 2 handfuls Green Beans, ends and tops cut off
- 1 head Cauliflower, pulled into small pieces
- Fresh Baby Corn
- 8 stalks Asparagus
- 2 Cucumbers, seeded and cut into spears (do not blanch)
- Jicama Spears (do not blanch)
Instructions
- Put all the dressing ingredients including the pickling spices in a stainless-steel pan set over medium heat, bring it to a boil, and cook for 2 minutes.
- Fill a large pot or bowl with ice water and set in the sink
- Blanch the vegetables one at a time, removing each with a slotted spoon and immediately submerging them in the ice water then removing and draining on a dish towel
- Carrots: 2 minutes
- Green Beans: 3 minutes
- Cauliflower: 1 minute
- Corn: 2 minutes
- Asparagus: 2 minutes
- Pour the cooked dressing over the vegetables and allow it to cool at room temperature. Once cooled, put the vegetables into a 1-gallon glass jar or lidded glass container and fill it with as much dressing as the jar will hold. Cover and refrigerate for 2 days before eating.
You might say blanch each TYPE of vegetable separately. One at a time sounds like a lot more time/work. Thats what I did and they were really yummy!
yes. one at a time would be super time consuming!