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Pickled Veggies

Got more raw vegetables than you can use? Turn them into a tasty condiment with quick-pickling.

These pickled veggies need to be stored in the refrigerator but can be used like store-bought pickles—in sandwiches, salads, as side dishes or snacks.

Makes about two pint-sized jars.


  • 5–6 cups of fresh, crunchy, raw winter vegetables like carrots, cauliflower, broccoli, cucumbers, radishes, and beets
  • 2 cups vinegar: white, red wine, rice wine, or apple cider (or a combination)
  • 6–10 cloves garlic
  • 2 cups water
  • Salt and sugar
  • Whole spices to taste such as coriander, fennel, and mustard seeds, pepper corns, bay leaves, etc.
  1. Wash veggies and slice, quarter, cut into spears, or leave whole, depending on size.
  2. Bring the water, vinegar, salt and sugar to a boil in a small pot.
  3. In the meantime, slice the garlic and place in the jars along with the whole spices.
  4. Pack the jars with the prepped veggies as tightly as possible.
  5. Carefully pour the hot liquid into the jars, making sure to submerge all the veggies, pressing down on them with the end of a wooden spoon. You may be able to add more veggies at this point, just make sure the liquid completely covers the veggies.
  6. Seal the jars and let them cool for a couple hours, then place in the fridge. After a couple days, pickles are ready to eat.

Quick-pickled veggies will keep in the refrigerator for about 3 weeks.

More Quick Pickle recipes.

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