Quick Pickled Vegetables

Vanessa LaBranche, Project Bread

School-sized

School Lunch

Quick Pickled Vegetables

Quick pickling vegetables is an exciting way to give fresh vegetables longevity. You can use a variety of vegetables, but these three options are not complicated or lengthy. You can have these tasty options for garnishes on sandwiches or tossed into salads. Though the vegetables change, the pickling liquid remains the same throughout the recipes. Using this quick method of pickling is not the same as canning and will not be shelf-stable, so the jars will have to be stored in the fridge. They will keep for up to 2 weeks.

pickled veggies

Yield: 32 servings, 1 Tbsp portions

Ingredients

PICKLING LIQUID
(for up to 1 lb of vegetables)
1 cup of water
1 cup of vinegar
3 Tbsp sugar
1 Tbsp of kosher salt

FOR PICKLED CARROTS
1 lb baby carrots
1 Tbsp coriander seeds
1 Tbsp annatto seeds

FOR PICKLED CHILES
1 lb jalapenos, thinly sliced
4 whole garlic cloves, smashed
1 Tbsp coriander seeds

FOR PICKLED CHERRY TOMATOES & TOMATILLOS
1 lb cherry tomatoes and tomatillos
1 Tbsp dried mint
2 Tbsp dried chives

Directions

  1. In a saucepan, add the pickling ingredients and bring to a simmer over medium heat. Cook until the salt and sugar dissolves which should only take about 5 minutes.
  2. Pour the hot liquid over the jarred vegetables until covered. Allow to cool at room temperature for two hours with a cover with a slight opening. Cover completely with a lid and refrigerate for at least one day before use. Will last for up to two weeks.

Nutritional Information

FOR PICKLED CARROTS
Calories 12 calories Saturated Fat 0.005 g Sodium 157 mg Carbohydrate 2.5 g

FOR PICKLED CHILES
Calories 11 calories Saturated Fat 0.015 g Sodium 147 mg Carbohydrate 2.4 g

FOR PICKLED CHERRY TOMATOES & TOMATILLOS
Calories 10 calories Saturated Fat 0.012 g Sodium 147 mg Carbohydrate 1.9 g

* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.

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