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Quick Pickled Vegetables
These pickled vegetables are super easy and quick to make. They add a beautiful color and crunch to your favorite charcuterie board, crudité platter or to top off your favorite salad or Buddha bowl.
Course
Appetizer, Snack
Cuisine
American, asian
Prep Time
5
minutes
minutes
Time to pickle (minimum)
2
hours
hours
Total Time
2
hours
hours
5
minutes
minutes
Servings
6
Calories
80
kcal
Author
Aubrey
Cost
$5
Equipment
Jars
Ingredients
1
cup
Carrots (sliced into strips, slices or cubes).
1
cup
Beets (sliced into strips, slices or cubes).
½
cup
Jalapenos (sliced into strips, slices or cubes).
½
cup
Granulated white sugar
1 and ¾
cup
White vinegar
1
cup
Warm water
1
tablespoon
Salt
Instructions
In large jar (or 3 smaller jars), combine sugar, vinegar and warm water. Shake well to dissolve sugar.
Place vegetables into 3 separate jars or 1 large jar, based on preference.
Add pickling liquid to each jar. Pickling liquid should cover the vegetables.
Shake each individual jar again.
Vegetables will start to take on the flavor in 2-3 hours and will reach excellent flavor by 24 hours.
Notes
Note: You can substitute any vegetable of choice. For example: Cauliflower, Cucumber, Onions, Garlic, Green Beans, Bell Peppers
Nutrition
Calories:
80
kcal