Quick Pickled Vegetables
Pickled red onions, pickled jalapenos, pickled carrots. These easy pickled vegetables, these marinated vegetables are sure to become your favorite on sandwiches, meals, and for snacking.
Servings: 2 cups
Ingredients
- select the vegetables you want to pickle
- I use a 16 oz jar the amount of liquid covers the vegetables I've used. If you use a wider jar you may need more water.
- 1 red onion small (or 1/2 larger onion that can fit into your jar)
- or
- 3 carrots (or the amount you can fit in your jar)+ 1 jalapeno
- for each you'll need:
- 1 cup water
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 cup white vinegar
Instructions
- Each vegetable option will fit in a 16oz canning jar. Choose which vegetables you'll use or make a jar and mix them together. Pickled onions, pickled jalapenos or other favorite peppers, pickled carrots, how about some cauliflower!
- Slice the onion in half and then in slices, or Julianne the carrots and slice the jalapeno.
- Bring the water to a boil, add sugar and salt.
- Fill the jar with vegetables then add in vinegar and then pour in boiling water to the top.
- Add the canning jar top and ring, refrigerate and they will be ready to enjoy within an hour and will keep in the fridge for at least a month if you don't eat them before that.
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